Coconut pancakes with cherry-lime compote

Adding some coconut flour to a gluten-free pancake batter adds fibre, protein and a naturally sweet, coconutty flavour that goes so well with cherries and zingy lime.

Ingreadient

• 50g Groovy Food Organic Coconut Flour
• 50g gluten free plain white flour
• 1 tsp caster sugar
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 2 Essential White Eggs
• 200ml Tilda Organic Classic Rice Milk
• 1 tsp lime juice (from the lime, below)
• Approx 4 tsp vegetable oil, for frying
• 400g frozen Essential Dark Sweet Cherries
• 25g caster sugar
• 1 unwaxed lime, zest and remaining juice
• 4 tbsp Rachel’s Organic Greek Style Coconut Yogurt, to serve

Step by step

1. In a large bowl, combine the dry ingredients with a pinch of salt, then whisk to mix. Add the eggs and 100ml rice milk and whisk until smooth. Gradually whisk in the remaining rice milk and 1 tsp lime juice.
2. Line a cooling rack with kitchen paper. Heat 2 tsp oil in a large nonstick frying pan and, using a dessert spoon, add 4 generously heaped and well-spaced spoons of batter. Keep the heat low, and cover with a lid. Cook for 3 minutes, until puffed and dry at the edges. Flip and cook for 30-60 seconds more. Move to the cooling rack. Add 1 tsp oil, cook the next batch, and repeat to make 12 pancakes.
3. Meanwhile, put the cherries into a frying pan or large saucepan with the sugar and lime juice. Simmer rapidly for 8-10 minutes until the cherries are soft but just holding their shape. Drain in a sieve over a jug. Return the juice to the pan, bubble for 2 minutes until syrupy, then return the cherries with most of the lime zest. Remove from the heat.
4. Reheat the pancakes, if needed. Serve 3 pancakes per plate, with the warm cherries spooned over, plenty of coconut yogurt, and the remaining lime zest sprinkled over.