The third, fourth and fifth time I made them they were incredible, yet simply still not exactly flawless. After bounty more formula changes and nearly hauling my hair out, the stickler in me was at last fulfilled. So here you are – the formula which was nearly the passing of me.
There is something discreetly nostalgic about these coconut raspberry pancakes. Pancakes were dependably a school prepare deal go-to for my family as they require negligible fixings and make insignificant chaos. Despite the fact that these coconut raspberry hotcakes are marginally increasingly grown up (and much progressively nutritious) than their brilliant syrup soaked siblings, they are similarly as simple and considerably more so of a group pleaser. Trust me, I bolstered these to many individuals.
Oats are astonishing things. They are brimming with fiber (particularly beta-glucan) and are an ideal wellspring of vitality and complex sugars. They're a splendid wellspring of manganese, molybdenum, phosphorus, copper, biotin, and nutrient B1 just as containing an entire host of different supplements. Oats are likewise the main wellspring of an extraordinary gathering of cancer prevention agents called avenanthramides, which ponders have appeared to have a potential defensive impact against coronary illness!
- 125 g (3/8 cup) honey / maple syrup
- 100 g (1/2 cup) coconut oil
- 225 g (2.5 cups) rolled oats
- 50 g (1/2 cup) ground almonds
- 75 g (3/4 cup) desiccated coconut
- Large pinch sea salt
- For Raspberry Filling
- 200 g (1.5 cups) frozen raspberries
- 1 tsp honey / maple syrup (optional)
Instructions
- Preheat the oven to 160ºc fan/180ºc/360ºf and line a 9x9 inch cake pan or baking dish.
- Place the honey/maple syrup and coconut oil into a medium saucepan and stir together over a low heat until melted.
- Remove the pan from the heat and add the oats, ground almonds, desiccated coconut and salt. Mix throughly so that everything is combined and evenly coated.
- Pour 2/3rds of the oat mixture into the lined baking dish and use the bottom of a glass to push down and compact the mixture into one even layer. Bake in the preheated oven for 5 minutes before removing.
- Meanwhile, add the frozen raspberries to a small saucepan over a medium heat. Use a fork to mash the raspberries into a puree as they begin to thaw. Bring the puree to a bubble then remove from the heat. Taste and add the honey/maple syrup if so desired.
- Pour the raspberry puree over the top of the part-baked oats and spread it out evenly. Gently add the remaining oat mixture to the top and return to the oven for 15-17 minutes until golden brown.
- Allow the flapjacks to cool completely before removing from the baking dish and cutting into 8 rectangles to serve.
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