Pancakes with Strawberries and Coconut Cream

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Pancakes with Strawberries and Coconut Cream

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I LOVE pancake day. I remember being a kid and coming home from school to a big pile of pancakes for dinner.

These are more of a crepe but I like mine thin, it means you can get more in the middle.

I have popped some fresh coconut yogurt and strawberries in the middle. It’s quick and keeps it dairy free.

The mix is made from vitamin e rich almond milk and buckwheat flour. Buckwheat flour is awesome and I use it in many of my dishes, its reasonably priced and easy to find nowadays.

I came across this #DECHOX campaign video for the British Heart Foundation and thought I had to share. So many of us cram down so much sugar from cakes, chocolate and in hidden forms. This recipe will keep you sweet and sugar free.

There is no sugar in this dish, but I do recommend a little maple syrup or runny honey on top to bring it all together.

Right lets get started….

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Directions

For the crepes: Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt.

Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan.

Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half.

Repeat this same procedure for the rest of the mixture.

To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve.

Note – The wet mix will keep in the fridge a few days so you can enjoy them a few times more.

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Images: Holly Clark Photography

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