GF | SERVES 2 | Prep time 10 mins | Cook time 12 minutes
These gorgeous fluffy pancakes are free from gluten as well as refined sugar. If fresh passionfruit is not available then I’d recommend substituting it with banana or fresh berries as passionfruit syrups contain a lot of sugar.
Despite its small size, passionfruit is packed full of antioxidants, vitamins, and beneficial plant compounds. It’s high in vitamin C, vitamin A, beta carotene, and polyphenols which have a range of antioxidant and anti-inflammatory effects.
I’ve used probiotic Greek yogurt, greek is recommended because it’s nice and thick so it won’t run off your pancake stack. In the pancakes I’ve used coconut nectar sugar, Honey is also a good substitute sweetener that is not going to make your blood sugar spike like white sugar would (holistic cooking tip).
1 cup plain gluten free flour
2 teaspoons of gluten-free baking powder
2 tablespoons of coconut sugar
A pinch of salt
1 tablespoon of melted coconut oil, butter of ghee
1 free-range egg
1 cup of coconut, almond or regular milk (organic recommended)
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- Mix the dry ingredients together and then whisk in the egg and milk until you have a smooth batter.
- Heat a little oil in a frying pan or hotplate and once the pan is well heated, cook three small pancakes at a time.
- When the pancakes are cooked and golden on both sides, place them on a plate and set aside to cool for about 5 minutes.
- Create your pancake stacks by layering one pancake with a dollop of yogurt and passionfruit and then repeat followed by your final pancake.