These little coconut flour pancakes are becoming a quick favourite of mine. They’re really simple to stir up in the morning (or sometimes I make the batter at night and leave it in the fridge until breakfast time) and are incredibly filling! The texture is somewhat in-between a crepe and an American pancake – only a few mm thick with a slightly fluffy texture. Akin to socca but not so savoury, imo.
Here I went for a substantial topping of avocado, fried egg and rocket. I adorned it all with dukkah as my mum is now obsessed with putting dukkah on everything so I’m jumping on board! You can easily take this a sweeter route though with a topping of yogurt and berries or some sauteed apples!
For the pancake:
- 2 tsp butter or olive oil
- 1 tbsp coconut flour
- 1 tbsp buckwheat flour
- 1 egg
- pinch of baking powder
- pinch of salt
- 60 ml (1/4 cup) milk, any kind
- 1/2 avocado , , sliced
- 1 tsp dukkah , (see notes)
- a fried egg
- handful of rocket , (arugula)
- lemon juice + flaky salt
- Place the butter/olive oil into a small (6") skillet or cake pan and place that into the oven at 200 C (400 F) while you make the batter.
- In a small bowl stir together the coconut flour, buckwheat flour, baking powder and salt into a smooth paste. Stir in the milk. Pour the batter into the hot skillet and place back into the oven for 10 minutes.
- Once baked, slide the pancake onto a plate and top with sliced avodaco, dukkah, the egg and rocket. Finish it off with a squeeze of lemon juice and a sprinkle of salt.