OK, so I might appear to be a strict fitness enthusiast, but I also have a massive sweet tooth. For
me, when it comes to indulging, it is about swapping out any ingredients that might not make me
look, feel and perform at my best, and replacing them with nutrient-dense equivalents. That’s why
these fluffy hotcakes are amazing – they have the most incredible texture without any of the naughty
ingredients. This is one lazy weekend breakfast I put on repeat!
2 tablespoons maple syrup
500 ml (2 cups) Vanilla Almond Milk
1 vanilla pod, split and scraped
130 g (1 cup) coconut flour, plus extra if needed
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons maca powder
pinch of sea salt
2–4 tablespoons coconut oil
Whipped Coconut Cream or coconut yoghurt, to serve (optional)
20 g (¹?³ cup) coconut flakes, lightly toasted, to serve
Zesty lemon curd (makes 360 g)
2 tablespoons finely grated lemon zest
250 ml (1 cup) lemon juice
1 tablespoon maple syrup
2 tablespoons arrowroot flour
150 g unsalted butter or ghee, melted
2 egg yolks
Preheat the oven to 180°C.
For the lemon curd, place the lemon zest, lemon juice and maple syrup in a saucepan over medium heat. Bring the mixture to a simmer, then remove the pan from the heat and whisk in the arrowroot flour until smooth. Return the pan to the heat and whisk for a further 2–3 minutes, or until the mixture becomes thick, then remove the pan from the heat again and whisk in the butter and egg yolks to form a smooth, sticky sauce. Set aside to cool slightly.
In a large mixing bowl, beat the eggs until they are really light and airy. Add the maple syrup, almond or coconut milk and vanilla seeds and whisk again until really well combined. Steadily add the dry
ingredients to the bowl and mix everything together well to form a thick batter, adding a little extra coconut fl our if the batter is looking too wet.
Melt 1–2 tablespoons of the coconut oil in a small, ovenproof frying pan over medium heat (you don’t want the pan too hot or your hotcakes will burn before they are cooked through). Pour half of the
batter into the hot pan and cook for about 2–3 minutes. Transfer the pan to the oven and cook for 10 minutes or until cooked through. To get a nice colour on the top, cook for a further 2 minutes under the grill. Keep warm and repeat with the remaining batter, greasing the pan lightly first to prevent sticking, to make two large hotcakes.
Place the hotcakes on serving plates and spoon over the warm, zesty lemon curd. Serve with the whipped coconut cream or coconut yoghurt (if using) and a sprinkling of coconut flakes.
Recipes extracted from Eat Clean by Luke Hines. Available now, Plum, $39.99. Buy the book here.
Serves 2On September 9, 2016
Danielle Hawkins shares a Hawkins family Christmas traditionOn December 11, 2013
I made this one fine morning when living in LA. It kind of happened accidentally and it was aOn February 3, 2017
I first had a bruschetta like this in one of the most idyllic of the countless idyllic medieval hill towns in Tuscany, San Gimignano. It was a really hot day...On November 4, 2016
Lizzie helps out with the local primary school’s kitchen garden programme. She says she’s learnt a lot from the various convenors, and from their relaxed ability to create delicious flavours...On August 12, 2016
SERVES 6On June 27, 2014