Here is the alternative recipe I came up with that is high in fibre and protein and healthy fat without the starchy carbs and processed sugar. They fill you up much more than the shop-bought variety, making them an excellent snack to keep you and your baby going.
They are a great freezer stand by for times when you need a sweet treat.
Ingredients
500g creamed coconut (the stuff that is solid at room temp)
1 tsp baking powder
6-8 eggs
grated rind and juice of 1-2 lemons (depending on how lemony you like it)
a handful or two of raisins
(Lisa substituted oranges for lemon to give an orange and raisin pancake)
Method
- Melt the coconut in its packet in boiling water for 5 minutes until it is liquid
- Pour the packet contents onto a bowl
- Add tsp of baking powder
- Add grated rind and juice of lemons
- Add one egg and whisk in.
- The mixture will begin to seize but will loosen up as you add each subsequent egg, one at a time and whisk in.
- Once the mixture is at dropping consistency (if it is too thick, add another egg or a bit of water) add the raisins.
- Drop small dollops onto a non stick griddle or frying pan.
- Once bubbles begin to appear, it's time to turn the pancakes over.
The pancakes will keep for a couple of days in an airtight container or for a couple of months in the freezer.
If you are new to cutting sugar, you may find you need to add a little honey to the mixture or spread with a little honey once they are cooked.
Otherwise, they are delicious toasted with butter.
