Everyone needs a sweet treat every once in a while, particularly after a long or hard run. These pancakes are just decadent enough while still being surprisingly healthy. Serve them to your skeptical family members or friends, who will be quickly converted.
Coconut, apple and cinnamon pancakes
Makes 8 pancakes
1 medium apple, peeled and cored
60g tapioca flour
80g rice flour
1 tsp ground cinnamon
1 egg, lightly beaten
1 tbsp coconut oil
140g fresh berries
1-2 tbsp coconut cream
1 tbsp unsweetened desiccated coconut
1. Preheat the oven to 130˚C/250˚F.
2. Cut the apple into large chunks, place in a small saucepan and cover with water. Bring to the boil and simmer gently until very soft, about 10–15 minutes. Alternatively, place the apple pieces in a microwave-safe bowl with 120ml water and microwave on high for 2 minutes.
3. Cool the apples, then mash thoroughly or puree.
4. Combine the flours and ground cinnamon in a large bowl. In a separate bowl, combine the apple puree, egg, and water and mix well. Add the wet ingredients to the dry ingredients and mix thoroughly.
Heat the coconut oil in a skillet set over medium heat. Drop dollops of the batter into the pan. Cook until the edges start to set and small bubbles appear in the batter. Flip and cook for another 1-2 minutes or until cooked through and lightly browned on each side. Transfer the cooked pancakes to an oven-safe plate and keep them warm in the oven (or, alternatively, cover with foil) while cooking the remainder of the pancake batter.
5. Top with fresh berries, a little coconut cream and some desiccated coconut to serve.
Republished with permission of VeloPress from The Athlete's Fix: A Program to Find Your Best Foods for Performance and Health by Pip Taylor. Get started at theathletesfix.net.