Heart Pancakes
Serves: 10-12 pancakes
  • 170 white spelt flour
  • 1 tsp baking powder
  • 2 eggs
  • 230ml Koko coconut milk/ almond milk/ or normal milk if tolerated
  • ¼ teaspoon cinnamon
  1. Place the spelt flour, baking powder and cinnamon in a bowl. Make a well in the centre.
  2. Separate the egg yolk from the white and add the yolk to the centre of the well.
  3. Mix in, working slowly from the centre outwards, drawing the flour into the centre.
  4. Next gradually start adding the milk, stirring in a circular motion (this method prevents lumps).
  5. Next, whisk the egg white. I do this with an electric whisk but it can easily be done with a hand whisk. Whisk until stiff peaks are formed. Using a metal spoon, take a spoonful of the egg white and mix roughly into your floury batter to loosen it. This helps to loosen the mixture to allow the egg whites to blend in more evenly. Add the rest of the egg white and mix quickly and lightly folding the whites through.
  6. Heat some coconut oil (butter, ghee or rapeseed oil would be lovely too) and when the oil is hot add spoonfuls to the pan.
  7. For a Valentine's heart either spoon the mix into the shape of a heart or you can use a metal cookie cutter and cook the mix in the cutter. Or cheat and just make a normal pancake and at the last minute cut it into shape with some scissors!
  8. After a minute or so you will see bubbles form in the pancakes. This should mean that they are set enough to flip over with a palette knife or fish slice.
  9. Cook on the other side for a minute or so. They should puff up slightly, and feel and look cooked through.
  10. If unsure about egg white whisking take a look at our Pear & Cinnamon Pancakes recipe which shows a few photos of what to look for.
Did you know? Cinnamon is a natural sweetener so is brilliant sprinkled in and on everything!
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/heart-pancakes/