Coconut Pancakes with Butterscotch Sauce and Berries #glutenfree #glutenfreerecipe #glutenfreecooking #pancakes

These decadent pancakes, with a hint of coconut, are perfect for a breakfast with a difference. It will be impossible to stop with just one.

Coconut Pancakes with Butterscotch Sauce

Ingredients:

1.5 cups gluten-free Self Raising Flour
1/3 cup Caster Sugar
2 Egg whites
1 cup Coconut Cream
3/4 cup Water
20g  Butter, melted
1/2 teaspoon Salt

Method:

Whip egg whites until firm peaks form.
In another large bowl, mix all ingredients together until smooth.
Add whipped egg white and fold through gently. Refrigerate for approx 1 hour.
Heat a non stick pan with a little butter or oil spray.
Place a scoop of mixture in the pan.
Cook both sides in medium heat until well done.
Repeat until mixture finished.

Butterscotch Sauce

Ingredients:

2/3 cup Brown Sugar
1 cup Thickened Cream
30g Butter
1/2 teaspoon Vanilla Essence

Method:

Heat the brown sugar in a saucepan until caramelized.. Add cream, butter and vanilla and cook another 2-3 minutes.

Serve pancakes with warm butterscotch sauce and vanilla ice cream/thicked cream and berries as you like. Diced banana may be substituted for the berries if you prefer.