Pancakes with Strawberry Ginger Syrup

You know I thought this whole ‘baby brain’ biz was just a farce….. But I am actually getting dumber by the day and am CONSTANTLY misplacing things. I lost my water bottle the other day…. Found it in the bathroom cupboard a few days later. I am not sure how I am going to function in society if this gets any worse. Anyhow, on to the food.

Sometimes, especially on Sunday nights, we have ‘breakfast for dinner’. This generally involves bacon, eggs, sautéed kale, mushrooms…. You get the gist. This week when Trav suggested ‘breakfast for dinner’ my pregnant brain went straight to pancakes. I added zucchini to them so that Pebbles (current nickname for the growing bub) was getting some veggies in too.

Pancakes-
3/4 cup almond meal
1/4 cup coconut flour
3 eggs
2 tbs coconut oil
1 cup coconut milk (or milk of your choice)
1 cup grated zucchini
1 heaped tsp baking powder
Pinch salt
1/8 cup rice malt syrup or maple syrup (or stevia)

Syrup-
2 cups chopped strawberries
1 cup coconut water
2-3cm piece ginger chopped into chunks

For the syrup- blend the strawberries & coconut water in a food processor until smooth then add to a small saucepan with the ginger chunk. Bring to the boil then reduce to a simmer for 5-10mins then remove from heat.

For the pancakes- add all ingredients, except zucchini, to the food processor (or you can mix by hand) and blend until smooth. Once smooth, add the zucchini & mix through by hand. Heat a frying pan with some coconut oil and cook the pancakes like a boss.

Once cooked, load up your plate, spoon over the strawberry syrup (leave the ginger chunks behind) and we drizzled ours with Coconut Butter too because that gear is awesome. This made about a dozen small pancakes. I’d say it serves 2 because Trav & I ate them all….. Perhaps it would serve 3 less-gluttonous peeps.

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