MOTHER'S DAY COCONUT & ALMOND PANCAKES
1 Tbsp coconut flour
3 Tbsp of ground almonds
½ a tsp Chantal baking soda
¼ tsp vanilla extract
1/8th of a cup of almond milk
Sauce (lemon coconut sauce)
1 cup (240ml) Chantals coconut milk
3 tablespoons Chantals brown rice syrup
1 tablespoon lemon juice
2 teaspoons tapioca starch
1. Mix all ingredients together and whisk well..
2. If the mixture seems too runny then add an extra 1-2 teaspoons of almond flour. If the mixture seems too thick then add an extra 1-2 teaspoons of almond milk.
3. Leave the mixture to stand for 5 minutes.
4. Heat 1 teaspoon of coconut oil in a pan and pour in the batter. Cook for approximately 2 minutes on low then carefully flip and cook for a further 1-2 minutes, serve warm.
For the sauce:
Add coconut milk, maple syrup, lemon juice and tapioca starch to a small saucepan. Mix with a whisk until smooth. Cook on medium heat, bringing to a low simmer stirring constantly until thicken. Serve over pancakes.
Posted: Wednesday 1 May 2019