Gluten Free, Dairy Free, Refined Sugar Free
 
Ingredients:
Berry Coulis:
150g fresh or frozen & berries (I used blueberries & raspberries)
20g (2 tbsp.) lemon juice
20g (2 tbsp.) pure maple syrup or honey
 
Pancake batter:
125ml (½ cup) unsweetened almond milk mixed with 20ml apple cider vinegar – allow to stand and curdle (yes curdle!) while gathering the rest of your ingredients.
3 free range eggs
1 tsp. pure vanilla essence
75g (½ cup) coconut flour
75g (½ cup) tapioca flour
30g (1½ tbsp.) Natvia, or preferred sweetener
½ tsp. baking powder
½ tsp. baking soda
pinch of sea salt
Coconut oil for cooking plus some coconut yogurt (or similar) to serve
 
Method;
In a saucepan over medium heat, combine the berries, lemon juice, and syrup In a saucepan and simmer over medium heat until reduced down and thickened to a syrup -about 10 – 15 minutes. (TM -100C / Speed 2 / 10 minutes.)
In a large bowl, whisk the eggs, then add the rest of the pancake batter ingredients. (TM – 5 secs/ speed 4) Then, keep whisking until well combined.  (TM – 10 secs / speed 4, scrape sides of bowl & repeat.)
Grease a small nonstick pan and place over medium heat. Once pan is hot, add a dollop of batter and smooth out to a circle using the back of a spoon. Add tablespoonful of the coulis to the middle of the batter and swirl using a toothpick of the edge of the spoon to create a marble effect.  If this sounds all a bit too fiddly, just drop bits of coulis randomly around the pancake and cover each droplet with a bit more batter to prevent it sticking when you flip it over.
Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
Repeat with the rest of the pancake mixture.
Top pancakes with a dollop of Coconut yogurt (or some nice thick Greek Yogurt if you can tolerate dairy) and garnish with some more of your coulis.
Enjoy!!