Orange-flower water and egg white breakfast pancakes

Gluten-free, wheat-free,  soya-free, sugar-free, yeast-free, dairy-free, paleo, diabetic-friendly, coeliac-friendly
Serves 2, makes 6 pancakes

I had a bit of a moment this morning.  I wanted something different for breakfast.  I was feeling restless.  I needed glamour, something exotic and still nutritious.  After plundering the fridge which is not at its most interesting at this stage of the week I found an eclectic array of ingredients and thought I'd see what would happen if they were put together.


To make these orange flower water and egg white pancakes you will need:


one medium sized bowl
one non-stick pan
a handheld mixer - I use my Bamix with the flat round attachment

Ingredients:

Pancakes:
1 tablespoon of coconut flour - I use Tiana
6 tablespoons of egg white - about 3 whites from whole eggs, I cheated as I had found a carton of opened egg whites shop bought (Waitrose two chicks, sadly not organic, not paying attention when saw it)
1 dessert spoon of orange flower water
1 teaspoon vanilla extract
3 - 4  teaspoons coconut oil - my pan is losing it's non-stick effect so you may need less oil

To serve:
one orange - peeled and sliced
one dessert spoon each of pumpkin seeds and pistachio nuts
Joseph's sugar-free syrup - if using the plain one mix a teaspoon of organge flower water into about a dessert spoon of the syrup

Method:

In the bowl mix the coconut flour with the egg white using the Bamix handheld mixer making sure there are no lumps.  If you find that the mixture is still a little stiff just add more egg white.  It should be like a batter. 
Add the orange flower water and vanilla extract and mix in well.

Melt 2 teaspoons of coconut oil in the pan and when hot take one tablespoon of batter and pour that into the pan.  Each tablespoon of batter represents one pancake.
Turn when you can see that the bottom of the pancake is golden in colour and bubbles have appeared all over the top with a change in texture from looking wet to semi-dry.  Cook the other side and they should look like this when you take them out of the pan:

You may need to add more coconut oil to the pan for the next batch or use more if you have a large pan with sticking issues!

Lightly toast the pistachio nuts and pumpkin seeds in the same pan in which you made the pancakes.

Do keep an eye on these as they tend to turn very quickly.  They are done when the pumpkin seeds start to pop.

To serve:

Slice the peeled orange, sprinkle it with the toasted nuts and seeds and drizzle everything with some sugar-free syrup (mixed with orange flower water if you like).

Such a fabulous way to start the day!