Ingredients
- Coconut cream 1 x 400ml tin, chilled overnight
- Spinneysfood Pure Maple Syrup 4 tbsp
- Vanilla extract 1½ tsp
- Oat flour 90g
- Spinneysfood All-Purpose Flour 30g
- Spinneysfood Baking Powder 1 tsp
- Spinneysfood Bicarbonate of Soda ½ tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Ground Cinnamon ½ tsp
- Spinneysfood Coconut Sugar 3 tbsp
- Fat-free Greek yoghurt 50g
- Açaí purée 80ml
- Spinneysfood Organic Free-Range Eggs 2
- Spinneysfood Organic Coconut Oil 2 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Açaí pancakes with whipped coconut and salted maple syrup
American 15 Mins Prep · 25 Mins Cook
- Scoop the thick coconut cream from the top of the chilled tin, discarding any liquid. In a mixing bowl, whisk the cream, 1 tbsp maple syrup and ½ tsp vanilla extract until light and fluffy. Refrigerate until needed.
- Place the oat flour, all-purpose flour, baking powder, bicarbonate of soda, salt, cinnamon and coconut sugar in a blender. Add the yoghurt, açaí purée, 1 tsp vanilla extract and eggs. Blitz until smooth and well combined.
- Heat a non-stick frying pan over a medium heat and brush with the coconut oil. Pour in 60ml of the batter and cook for 2–3 minutes on each side until cooked through. Repeat with the remaining batter.
- In a small bowl, stir 3 tbsp maple syrup and a pinch of salt together.
- Serve the pancakes warm with a dollop of whipped coconut cream and a drizzle of salted maple syrup.