Pancakes with Blackcurrant

Ingredients

• 2 tbsp (30 g) frozen blackcurrants (or blueberries)
• 1 tsp (4 g) chia seeds
• 2 tsp (10 g) maple syrup or monk fruit sweetener, divided
• 1/4 cup (28 g) almond flour
• 1 tbsp (8 g) coconut flour
• 1/2 tsp (2.5 g) sodium-free baking powder
• 1/2 tsp ground cinnamon
• Pinch of fine sea salt
• 1 large egg
• 7 tbsp (100 ml) liquid egg whites
• 2 tbsp (30 ml) unsweetened almond milk
• 1 tsp (5 ml) coconut oil

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Simmer the blackcurrants with the chia and half the sweetener for 3–4 minutes, mashing, until thick. Set aside.
2. Whisk the almond flour, coconut flour, baking powder, cinnamon, and salt.
3. Add the egg, egg whites, almond milk, and the rest of the sweetener. Whisk smooth and rest for 3 minutes.
4. Heat the oil in a nonstick skillet over medium-low heat. Cook 3 small pancakes for 2–3 minutes per side, until golden and set in the middle.
5. Serve warm with the blackcurrant chia drizzle.