Ingredients (serves 1)
1 tbsp flaxseed meal
1 tbsp LSA meal
2 tbsp coconut flour
1 tbsp vanilla protein powder
1/2 tsp baking powder
1/2 tsp psyllium husk
1/2 tsp chia seeds
1/8 cup tahini
¼ cup coconut milk or almond milk
1 tbsp Extra Virgin Cold Pressed Avocado Oil or Extra Virgin Coconut Oil for frying
In a medium sized mixing bowl, prepare the flax egg by mixing it with 2.5 tbsp water. Stir well and leave for a few minutes to thicken.
Add the rest of the dry ingredients, tahini and nut milk. Stir until well combined. The batter should be moist and very thick, but don’t be concerned about it being too thick. If it appears dry, you may add a dash of extra water or milk. Otherwise don’t be tempted to add more liquid.
Heat a non-stick frying pan with oil. Divide the mixture into three and cook on medium heat for 3 minutes each side until the pancakes are golden. When adding the mixture to the pan, gently spread them out to form 3 small pancakes. Try and flip them just once each so as not to break them as they are very delicate.
I recommend serving with a layer of hot with Blueberry "Jam" between each and a dollop top.
Option to top with 1 teaspoon of peanut butter or coconut yoghurt and a small sprinkle of cacao nibs or coconut flakes.
Ingredients (Serves 1)
3/4 cup frozen organic blueberries (partially thawed)
1/4 tsp rice malt syrup (optional)
1 tsp chia seeds
1 tsp water
Pinch cinnamon (optional)
Begin by preparing your Blueberry “Jam”, as it can simmer while making the pancakes above.
In a small saucepan over low heat, add the frozen blueberries, chia and water and cover with a lid. After about 3 minutes, remove the lid and check on the blueberries – once juices begin to seep out, add the cinnamon and rice malt syrup (optional) and stir well.
Leave uncovered, stir occasionally and continue to heat blueberries while you cook the pancakes (5 - 15 mins is fine).
The “jam” is ready when the juices formed are syrupy and the blueberries are plump and hot.
Once ready, remove from heat and leave the cover on to keep warm.
To store, allow the berries to cool before placing them in a well sealed jar.