Shrove Tuesday is here. Catering to gluten and dairy free diets, these pancakes are perfect anytime of the day. You can even top with savoury versions if desired. We love ours with banana icecream or coconut yoghurt, nut butter, berries and a dash of maple syriup. Scrumptious!
1 1/2 Tbsp chia seeds
6 Tbsp water
1/2 cup coconut milk (or milk of your choice) + 3-4 Tbsp
1 1/2 Tbsp coconut nectar (or honey/maple syrup)
2/3 cup rolled oats
1/2 tsp baking powder
3 Tbsp buckwheat flour
1/2 tsp cinnamon
Place chia seeds into a small bowl and mix with water. Allow to swell (approx 4 mins). Add 1/2 cup coconut milk and coconut nectar and stir to combine. In a separate bowl, mix together with a fork the rolled oats, baking powder, buckwheat flour and cinnamon. Pour your wet mixture into the centre of your bowl and stir to combine well. Thin the mixture with the extra coconut milk until your reach batter consistancy.
In a non-stick pan, gently heat a tsp coconut oil. Once hot, place spoonfuls of mixture in pan, use the back of a spoon if needed to spread into round pancakes. Cook until top surface bubbles a little and starting to cook through, then flip over and cook the other side. (Once cooked keep on a plate and cover with foil, I often do this and place in a warmed oven to keep warm until serving)
Serve with your favourite toppings! YUM!
Makes approx 10-12 mini pancakes.