Coconut Flour, Pomegranate and Lime Pancakes

large non-stick frying pan and 2 x mixing bowls

2 limes
2 eggs
2 tbsp oil
25g Doves Farm Organic Coconut Flour
¼ tsp Doves Farm Bicarbonate of Soda
50g pomegranate seeds
rum, optional
oil, for frying pan
maple or sugar free syrup, to serve

1. Finely grate one of the limes, squeeze the juice of both.
2. Put all the lime into a mixing bowl standing on measuring scale, add a splash of rum if used and add water to make 100ml/100g of liquid.
3. Break the eggs into the bowl, add the oil and whisk together.
4. Add the flour and bicarbonate of soda and beat until the batter thickens.
5. Lightly oil a non-stick frying pan and put it over a gentle heat.
6. Drop large tablespoons of the batter into the pan and spread the mixture out to make 7.5/10cm/3-4” wide circles. Scatter some pomegranate seeds onto each pancake.
7. Cook over a medium heat until the pancake is fully set and the base golden, about 4-5 minutes, then very carefully turn over and cook the other side for 2-3 minutes.
8. Transfer the pancakes onto a warm plate and repeat until the batter is used.
9. Serve warm with maple or sugar free syrup.