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Coconut Pancakes with Cherry & Blueberry compote

It was one of those grey London days. Londoners will know what I’m talking about. A non descript, freezing, drizzly, kinda day. A type of day which you can quickly be forgiven for lounging around in your pyjamas making endless cups of tea. Feet up on the sofa, curled under a blanket, book in hand kind of day. Only to move from your cosy position when your stomach rumbles.

In the larder I always have a variety of flours on hand. Coconut, almond and buckwheat flour, all gluten free, and perfect for baking, cooking with and of course everyones favourite, pancakes.

Gluten free living has become popular, but the best way to find out whether it’s for you is to follow the rules of the elimination diet, and take it out for a few weeks. Read on the back of packets of food before you purchase as you’ll be surprised where it sneaks in. Get a notepad and make notes on your energy, digestion, weight, and any other things you might notice. Some people feel better without it and tend to cut it out completely, others not so much.

It’s individual. There are so many studies out there supporting gluten inflammation, and also symptoms of intolerance and a negative impact on gut health. I always cook with the healthier options at home, and save the refined sort for the odd treat at the weekend if I’m out and about or dining at restaurants. Refined products are nutrition-less. If you can’t live without breads or pasta, try switch to rye, spelt and buckwheat options at home. Personally rye bread tastes delicious or you can try out my healthy nutty bread here.

Ingredients

Batter to make five pancakes

  • 2 Tablespoons buckwheat flour
  • 3 Tablespoons coconut flour
  • 2 Eggs
  • 3 Tablespoons Almond milk
  • Coconut oil to cook the pancakes in
  • To make the compote
  • Punnet of blueberries
  • Punnet of cherries (these will need to be deseeded) or another berry
  • Honey (optional)
  • 2 Teaspoons Organic Burst Maca (superfood, optional)

Method

Pour all the batter ingredients in to a bowl all together, crack the eggs in, and stir till the mixture collects.

Deseed your cherries or you can use any other berry alternatively.

If the mixture is too thick, pour in a tiny bit more milk till the mixture gives a little more. Better its on the thick side than too runny, so the pancakes will shape like american drop buttermilk pancakes.

Heat a small frying pan with half a teaspoon of coconut oil, and using a ladle drop the mixture in the pan creating a small circular shape. You can make them as large or small as you like! You might need to add in a tiny bit of oil into the pan each time you go to make a new pancake. Cook the pancake for thirty seconds then using a spatula, flip the pancake to cook the other side. One pancake should take no more than around a minute and thirty seconds to cook.

To make the compote heat a saucepan with half a teaspoon of coconut oil and after washing all the berries pour them in. Stir gently on low heat and you’ll see the berry juice release and start to thicken. Add the Maca. If you’d like more sweetness add in half a teaspoon of coconut sugar or honey and stir through. Compote should take no more than three to four minutes to cook.

Pour the compote on top of the pancakes and enjoy!…

Citrus Salad & Honey Pistachio

Bank Holiday has been indulgent to say the least. Brunches with friends, dinners out every evening…it’s been wonderful but I can’t wait to get back to my normal healthy routine. Adieu prosseco, I’m sure we’ll meet soon on hazy summer evenings.

After hot cross buns, crumpets, and lots of easter chocolate the last couple of days, I woke up this morning just craving something fresh before training. This is actually a Waitrose recipe I have had dog eared for ages. I’m glad I picked this light recipe, as anything heavier would have come right back up after that 400m/200m/100m sprints and 3k session in Primrose Hill!

Grapefruits are such a lovely fruit, the pink and ruby red ones packing in more nutrients. Low in calories it contains lycopene, phytonutrients essential to protect the skin from UV rays, It’s filled with vitamin C to combat sickness as the season changes to spring. This dish makes a fresh take on breakfast, easy to make, and perfect to serve if your hosting some friends too.

 

Ingrediants

  • 1 pink of red grapefruit
  • 1 large orange
  • Juice of half an orange
  • Greek Yogurt
  • Teaspoon Honey
  • Chopped pistachios
  • Teaspoon Coconut Oil
  • Seeds of choice (I like pumpkin)
  • Half teaspoon Vanilla Essence

Peel and slice up your grapefruit and orange into thin circular slices, and place into your bowl.

Heat a pan to medium heat and dry toast your nuts and seeds (small handful). Toss them in the pan for a minute, and pour on top of your fruit.

In the same pan, heat up a teaspoon of coconut oil. Squeeze in the juice of a small orange, pour in a teapsoon of honey and stir. Add your vanilla essence to the pan, give it a quick stir and pour on top the fruit bowl.

I like to serve mine with a tablespoon of thick greek yogurt. Sprinkle on more seeds or coconut flakes if you wish. If you are dairy intolerant, coconut yogurt is delicious too, or a soya alternative.…