A full-on meaty recipe for a change today! I’ve been having some big bacon cravings recently so last night went on a rare trip to Waitrose (the best but most expensive UK supermarket) to buy a sweetcure bacon loin joint
. I sliced it into 5mm slices, trimmed some fat off (not all of it – that would be madness) and put it under the grill. Whilst it was cooking I made the pancakes, which is a recipe that has been turning round in my head for a while now. It uses coconut and almond flour instead of wheat flour, making them gluten and dairy free and fit for a Paleo Queen ;)
Ingredients (serves 1)
- 20g ground almonds
- 20g coconut flour
- 1 egg
- Splash of milk/soya milk/water/something liquid
- 1 teaspoon of coconut (or other) oil
- Pinch of salt
- Seperate the egg. Put the yolk in a small bowl and the white in another large clean bowl*
- Whisk the white till it’s fluffy and stiff
- Mix the yolk, coconut, almond, salt and a splash of the liquid in the smaller bowl
- Put a large frying pan on to a medium hob, and add the coconut oil to it
- Fold the mix from step 3 carefully into the egg whites (make sure they’re still stiff – whisk some more if not). Don’t be rough or you will deflate them.
- Drop spoonfuls of the mixture into the hot frying pan (I made three small-ish pancakes). Make sure they don’t burn by flipping them regularly. They’ll cook in around four or five minutes.
Variations – I reckon you could serve this with chopped banana or (even better) fresh mango, or add cinnamon or other spices to the mix. You could add honey if you wanted it sweeter. They’d probably be pretty damn tasty as a “bread” accompaniment to curry too.
* Free Tip – In order for egg whites to whisk properly you need a clean bowl and a clean whisk. They must be free of grease or other contaminants. You can add a pinch of salt and/or a few drops of lemon juice to further help them set up – the acid speeds up the reaction in the protein – effectively they go white because the proteins change in the same way as they do when eggs cook.