Makes 8 - 12 pancakes depending on pan size.
Equipment: bowl, hand blender, Frying pan, metal spatula
6 tsp coconut flour
coconut oil for frying
Mix the eggs and flour in the bowl with the hand blender. Leave to sit for a minute or so. Heat the oil in the frying pan. Once hot pour enough batter in to coat the pan. Once firm flip over and cook the other size for 30 seconds to a minute. Flop onto a plate and set aside.
Serves 4 people
500g Pastured Organic Beef Mince
200ml of homemade beef stock
1/4 cup raisins
1/2 cup frozen peas
2 carrots chopped into small pieces
1/4 small Butternut chopped to the same size as carrots
1tbsp gluten/dairy free curry powder (we use mild)
Fry the mince, onion and vegetables in a little stock until softening. Add the raisins, curry powder and the rest of the stock and simmer until the stock has fully reduced. Add the peas and cook for another few minutes until they are cooked through.
Oil an oven proof dish. Take each pancake in turn, lay it out and spoon some mixture into the centre. Roll it up and place in the dish (I actually do this in the dish so the pancakes don't tear as I move them). When all the pancakes are complete cover with cheese (optional) and bake in the oven for 15 mins at 200 degrees.
I serve them with tinned chopped or plumb tomatoes. As I said it sounds like an odd combination but it really does taste good!