Sunday Morning Coconut Pancakes

I am on a bit of a roll this week with food reminiscent of Thailand...I started the week off with a Thai inspired Chilled Avocado Soup for the weekly cauldron and for this Sunday Morning Brunch recipe I have taken some of the most common ingredients in Thai cooking and put them into an easy (gluten/wheat-free) breakfast/brunch dish that is not only light in flavour, but also in texture - this way you can eat more than one pancake completely guilt-free! These pancakes are prepared using brown rice flour, which is of course gluten free, coconut sugar, which is far less sweet than regular sugar, coconut milk instead of oil or butter (lower in saturated fat), and coconut oil for frying (coconut oil is a medium chain fatty acid, which is not converted to fat by the body, and also works as an anti-viral, anti-fungal and anti-bacterial). Topped with fresh tropical fruit, these pancakes are a sure-fire way to jump-start your day and bring the feeling of the tropics to your table.

Coconut Pancakes
Ingredients:
1 cup brown rice flour
3 Tbsp superfine coconut sugar**
Pinch sea salt
2 medium eggs
2 1/2 cups coconut milk
4 Tbsp shredded coconut, toasted
Coconut oil for frying
Fresh mango and bananas
2 Tbsp coconut sugar for garnish
Fresh lime wedges for garnish

Method:
1.Place rice flour,sugar and salt in a bowl; add eggs and coconut milk, whisking until smooth batter forms. Beat in half the coconut.
2. Heat a small amount of coconut oil in skillet; pour in a little batter and swirl pan to cover base thinly and evenly; cook until pale golden, then flip and cook other side (about 1-1/2 minutes per side).
3. Keep pancakes warm in oven, covered until all are cooked.
4. Serve pancakes folded or loosely rolled with slices of mango and banana and sprinkled with sugar, toasted coconut and a squeeze of fresh lime juice.
Alternatively, you can drizzle the pancakes with maple syrup. Serves 4.

**I buy coconut sugar in the bulk food section at Save-On foods - then just grind it in a coffee grinder.