Coconut flour pancakes

• eggs↗2

  separated

• coconut flour↗3 tbsp tbsp
• gluten‑free leavening↗1 tsp tsp
• cinnamon↗1 tsp tsp
• milk↗150ml ml

  of your choice

• maple syrup↗2 tsp tsp
• frozen berries↗150g g

Step-by-step instructions

1. 1

   Whisk the egg whites in a clean bowl until stiff peaks form. Add coconut flour, gluten‑free leavening, cinnamon, yolks, milk, 1 tsp maple syrup and a pinch of salt to the bowl and whisk into a smooth batter. Gently fold in the whites, trying to retain as much air as possible.

2. 2

   Heat a non‑stick pan over medium heat. Drop a few tablespoons of batter at a time, forming small pancakes. Cook 1–2 minutes until bubbles appear on the surface. Flip and cook another 30 seconds. Repeat with the remaining batter.

3. 3

   Meanwhile, microwave the berries and remaining syrup for 2 minutes, stirring halfway through, to make a compote. Serve together with the pancakes.