"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Berry and Coconut Pancakes

By Pureharvest

  • servings
  • Total -

These berry and coconut pancakes are one of the best pancakes at IQS! can be enjoyed for breakfast, lunch and dinner if you really must.  

Servings:

Ingredients

  • 1/2 cup yoghurt.
  • 1 1/2 cup Coco Quench.
  • 1 egg.
  • 3/4 cups buckwheat flour.
  • 1/4 cup coconut flour.
  • 1/2 teaspoon baking powder.
  • pinch of salt.
  • coconut oil, for frying.
  • berries, to serve.
  • yoghurt, to serve.
  • 2 tablespoons rice malt syrup.
  • juice of half a lemon.

Directions

1. In a medium bowl whisk the yoghurt, Coco Quench and egg until well combined. Sift the flours, baking powder and salt into the wet mixture and stir until combined (make sure there are no lumps!).

2. Melt a little coconut oil in a frying pan over medium heat. Once the pan is hot ladle a spoonful of batter into the pan and cook for approximately 1 minute on each side (or until golden brown). Flip and cook until golden. Repeat with remaining mixture.

3. To make lemon syrup dressing combine syrup with lemon juice.

4. To serve, stack the pancakes on a plate and top with yoghurt and fresh berries. Drizzle the lemon syrup dressing over the stack.


Note

We encourage you to cut the sweetener down even more if you can. 

These berry and coconut pancakes are one of the best pancakes at IQS! can be enjoyed for breakfast, lunch and dinner if you really must.

Ingredients

  • 1/2 cup yoghurt.
  • 1 1/2 cup Coco Quench.
  • 1 egg.
  • 3/4 cups buckwheat flour.
  • 1/4 cup coconut flour.
  • 1/2 teaspoon baking powder.
  • pinch of salt.
  • coconut oil, for frying.
  • berries, to serve.
  • yoghurt, to serve.
  • 2 tablespoons rice malt syrup.
  • juice of half a lemon.

Directions

1. In a medium bowl whisk the yoghurt, Coco Quench and egg until well combined. Sift the flours, baking powder and salt into the wet mixture and stir until combined (make sure there are no lumps!).

2. Melt a little coconut oil in a frying pan over medium heat. Once the pan is hot ladle a spoonful of batter into the pan and cook for approximately 1 minute on each side (or until golden brown). Flip and cook until golden. Repeat with remaining mixture.

3. To make lemon syrup dressing combine syrup with lemon juice.

4. To serve, stack the pancakes on a plate and top with yoghurt and fresh berries. Drizzle the lemon syrup dressing over the stack.
Note

We encourage you to cut the sweetener down even more if you can.