2 teaspoons erythritol or 1/8 tsp pure monkfruit extract
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon kosher salt
2 teaspoons melted butter coconut oil or ghee
1/2 teaspoon vanilla extract
4-6 tablespoons unsweetened almond milk
Mix lupin flour, almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.
Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.
Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.
Put all the dry ingredients: vital wheat gluten, lupin flour, salt, and xanthan gum in a bowl then whisk together. Beat 1 egg in a bowl and set aside. In a cup, mix the oil and water. Transfer the dry ingredients into the bowl of the stand mixer. Using the paddle attachment turn the mixer on to speed 2 then pour in the beaten eggs and oil-water mixture.
When all the ingredients are well incorporated a dough has formed, switch to the dough hook, and knead the dough for 7 minutes. You may need to reform the dough into a ball during the first few minutes of kneading before the dough will stay in that form.
Preheat oven to 180 degrees. Line a 12-hole, 1/3 cup muffin pan with paper cases.
Place the combined flour, baking powder and bicarb in a large bowl. Make a well in the centre.
Whisk the passionfruit pulp, buttermilk, maple syrup and egg in a small bowl until combined. Add to the flour with the oil and fold until the mixture is just combined. Divide the passionfruit mixture evenly among the paper cases. Sprinkle with coconut.
Bake for 25 minutes or so. Turn the muffins onto a wire rack to cool slightly. Serve warm or at room temperature.