IMG_5110 2.JPG

Ola.

On this blog you'll find healthy recipes (all kinds - ranging from snacks to desserts), guidance in building a more conscious wardrobe, and posts on natural beauty and skincare! 

Merci et au revoir! 

Coconut Lemon Pancakes / the best recipe ever!

These pancakes are seriously good!! These pancakes are dairy-free and gluten-free - and in my opinion taste even better than the originals. I found this recipe on http://goop.com a while ago now and have been making these pancakes weekly! I've re-written the recipe a little bit; adding in what I have learnt. 

I top mine with some yogurt (coconut yogurt is perfect for dairy free), strawberries, maple syrup, and some lemon zest! Super simple but very tasty. 

If you are in need of some health food ingredients, shop at Sprout Market!! Use this link here to receive 20% off and free shipping on your first order when you sign up!!

This recipe serves 2-4 - here is is:

INGREDIENTS:

- 1/4 coconut flour 

- 1/2 tsp baking powder

- Pinch salt

- 3 tbsp coconut oil (+ extra for frying)

- 1 tbsp honey

- 3 large eggs, room temperature (this is very important) 

- 1/3 cup almond milk, room temperature (again, very important to have room temp)

- 1/2 tsp vanilla extract 

- 1 tsp lemon zest 

METHOD:

1/ In a small mix together the coconut flour, baking powder, and salt, then set aside. 

2/  In a medium bowl, cream together the coconut oil and honey until mostly smooth (a few small lumps of coconut oil is fine). Whisk the eggs in one at a time. Add the almond milk, vanilla extract, and lemon zest.

3/ Fold in the dry ingredients with a spatula, and mix until just combined. Do not overwork the batter as that will alter the pancakes, making them less fluffy. If you find your batter to be very thick, this could be because your eggs and almond milk weren't room temperature. If this is the case, just add a little more almond milk (not too much). 

4/ In a large frying pan, heat 1 tablespoon coconut oil over medium heat. 

5/ Add 1 heaped teaspoon of batter onto your pan and cook for on this side for 2-3 minutes. The batter will not bubble as much as traditional pancakes, so be sure to check the underside and flip when golden brown. Cook for 1-2 minutes on the other side. These pancakes are quite small. Don't make them too big on the pan as they will be hard to flip. 

6/ Continue cooking pancakes in batches until all of the batter has been used, adding more coconut oil to the pan as needed. You should end up with about 12 2-inch pancakes.

Voila! 

The magazine in these photos is called A Conscious Collection and it's such a well made magazine! I highly recommend picking one up if you can (they are free!) as its a great read. Here's a link to their blog (which is just as good) - http://aconsciouscollection.com 

This is by far my favourite blog to read - they have so many good posts! 

SHARE this post by clicking the PIN IT button upon hovering over the images!

Check out my Pinterest and Instagram by clicking the icons below! 

DIY Rustic Rope Rug

DIY Rustic Rope Rug

Packing Light: Beachside Essentials

Packing Light: Beachside Essentials