Apple, pear and rosemary pancakes

Apple, pear and rosemary pancakes




Use seasonal fruit and herbs to pep up a batch of pancakes. A more indulgent breakfast that’s the perfect treat for a weekend brunch.

Serves 4 | Prep/cook 20 mins

1 apple, peeled, cored and cut into
8 segments
1 pear, peeled, cored and cut into 8 segments
2 free-range eggs, lightly beaten
200ml almond milk or full-fat milk
200ml cream or coconut milk
1 tbsp coconut flour
55g butter
1 sprig of rosemary, leaves separated and chopped sea salt and freshly ground black pepper

1 Put the apple and pear segments into a small bowl with a tiny pinch of salt and mix.

2 In another bowl, mix your eggs, milk, cream and coconut flour. Season and whisk lightly.

3 Melt the butter in a non-stick frying pan over a medium heat and fry the apples and pears lightly with the rosemary leaves.

4 Once the fruit is beginning to turn golden, pour in the batter and swirl it around so that it spreads out evenly, covering all the fruit.

Cook for about 2 minutes, or until the edge of the pancake is starting to brown and pull away from the edges of the pan. Flip the pancake and continue to cook for about 2 minutes, until the bottom is lightly brown and cooked through.

Per serving 309 cals, fat 26g, sat fat 17g, carbs 11.5g, sugars 10.5g, protein 8g, salt 1.4g, fibre 2.5g
Apple, pear and rosemary pancakes Reviewed by Unknown on 2/28/2020 Rating: 5
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