Blueberry Buckwheat Pancakes with Blueberry and Coconut Cream

Ingredients:

Pancakes

2 eggs, separated

60g or 1/2 cup buckwheat flour

60g or 1/2 cup sweet rice flour (also known as glutinous rice flour)

55g or 1/4 cup caster sugar

2 tsp baking powder

Pinch of salt

3/4 cup coconut milk

1 1/2 cups blueberries, fresh or frozen

Coconut oil for frypan

Blueberry Coconut Cream

1/3 cup blueberries + 1 tsp caster sugar

1 x coconut cream (chilled overnight)

1 tsp vanilla extract

Top with maple syrup, fresh blueberries and toasted coconut chips

Method:

For the blueberry coconut cream start by making a blueberry compote. Simmer the blueberries and sugar with a few teaspoons of water over low heat for 3-4 minutes until blueberries turn soft and sticky. Set aside to cool.

Scoop out the hardened coconut cream from the lid of the can and transfer to a mixing bowl. To separate the rest of the hardened cream from the coconut water tip the remaining contents into a sieve so the coconut water drains from the cream. Whip cream until light and fluffy then add vanilla and blueberry compote and whip to combine. Keep cool in fridge while you prepare the pancakes.

For the pancakes whisk egg whites in a bowl until stiff peaks form.

Place all other ingredients except blueberries in a separate bowl and whisk to combine.

Fold stiff egg whites and blueberries into the pancake batter.

Melt a little oil in a frypan over medium heat. Spoon batter into pan and cook pancakes for 2-3 minutes until bubbles pop on the surface. Flip over and cook for a further minute until golden.

Serve pancakes with chilled blueberry coconut cream, maple syrup, coconut chips and fresh blueberries.