Gluten free, dairy free
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Category: Breakfast Cuisine: Caribbean
1 cup of sorghum flour
1 tbsp of coconut sugar
3/4 cup of coconut milk
1 tsp of baking powder (gluten/aluminium free)
1/2 tsp of baking soda (gluten/aluminium free)
1/8 tsp of himalayan pink salt
1 ripe papaya, halved, peeled, deseeded and cut into chunks
2tbsp of coconut oil
3tbsp of coconut nectar (or other GI liquid sweetener)
2 whole cloves
2 allspice berries (pimento)
1 (approx 3 inch) cinnamon stick
4 tbsp of warm water
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Melt the coconut oil on medium heat in a saucepan then add the coconut nectar. Mix the oil and liquid sweetener together for one minute.
Temper the spices (cloves, allspice and cinnamon) in the syrup mixture for a further 30 seconds then quickly add the papaya.
Coat the papaya in the syrup then pour in the warm water ready to steam.
Cover the pan with the lid and steam for 5-8 minutes – the papaya should be tender to the touch. Feel free to mash some of the papaya pieces to thicken the syrup some more.
To make the pancakes ,put all of the dry ingredients into a mixing bowl.
In another bowl whisk the egg briskly until fluffy.
Make a well into the centre of the bowl with the flours and pour in the egg followed by half of the noted coconut milk.
Start whisking from the centre of the bowl, gradually drawing in the flour.and the remainder of the milk.
Whisk until the batter has reached a smooth consistency (rid of any lumps).
Heat a crepe or frying pan (medium heat) with a dollop of coconut oil and ladle some batter into the pan.
Tilt the pan everso slightly to create an even thickness and size.
Cook the first side until golden brown – should take 30-40 seconds, check readiness with egg spatula. When done flip over and cook the other side until golden,
Repeat step 11 and 12 adding a dollop of coconut oil each time.
Once finished serve with the papaya pieces on top.