Orange Coconut Pancakes with Berries | PCC Natural Markets

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Orange Coconut Pancakes with Berries

Yield: Makes ~10 pancakes

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Your rating: None (1 vote)

Quinoa is high in protein, gluten-free and easy to digest. Coconut flour is high in fiber, low in carbohydrates, gluten-free, and has the delicious flavor of coconut.


Dry ingredients:

Wet ingredients:

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Combine dry ingredients in a mixing bowl. Combine wet ingredients in another bowl, then mix the wet ingredients into the dry. If the batter is too thick, add extra liquid. Let the batter rest for 30 minutes or refrigerate overnight.

Preheat a seasoned cast-iron skillet over medium heat. Add some coconut oil; when melted, add about 1/4-cup pancake batter per pancake. Cook for about 5 minutes, turn, and cook for another 5 minutes.

To serve:
Top pancakes with toasted almonds, fresh fruit or berries, berry sauce, applesauce or maple syrup. Add fresh berries to the batter when cooking the pancakes or use fresh apple rings that you fry a little before pouring batter over the rings. You may also add a variety of spices, such as cardamom, allspice or ginger.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Demonstrated on September 7, 2008, during PCC Edmonds Grand Opening Days

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