Coconut-Chia Pancakes with Lime-Coconut Cream - Recipe Breakfast
Coconut-Chia Pancakes with Lime-Coconut Cream
Rated 5.0 stars by 3 users
Catégorie
Breakfast
Portion
6-8 pancakes
Temps de préparation
15 minutes
Temps de cuisson
15 minutes
Looking for a nutritious AND delicious way to start your weekend? Look no further: these exotic, fluffy pancakes pack a fabulous punch of fibre, protein and omega-3 thanks to chia seeds. And would you just look at that lovely whipped coconut cream topping! This recipe was created by Kirsten Buck from Buck Naked Kitchen.
Ingrédients
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1/2 ripe avocado
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1 can (400 ml) full fat coconut milk, left in the fridge overnight
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1 lime, zest and juice of 2 tbsp maple syrup
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2 tbsp maple syrup
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1/4 tsp vanilla extract
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1 cup all-purpose flour or gluten-free 1 to 1 baking flour
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2 tbsp PRANA organic whole white chia seeds
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2 tbsp PRANA organic finely grated coconut
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1/2 tsp ground cinnamon
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1/2 tsp baking soda
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1 tsp baking powder
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1/4 tsp sea salt
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1 3/4 cup plant-based milk
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1 tbsp white vinegar
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1 tbsp PRANA organic coconut oil
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2 tbsp maple syrup
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1/2 tsp vanilla extract
Lime-Coconut Cream
Coconut Chia Pancakes
Instructions
Lime-Coconut Cream
In a bowl, mash avocado with a fork until smooth.
Scoop out the solid portion of the coconut milk (leaving it in the fridge overnight allows the fat to separate from the liquid) and add to the mashed avocado. Using a fork, mix until smooth.
Add zest, lime juice, maple syrup and vanilla extract. Whisk until mixture is smooth and all ingredients are well combined.
Note: There will be leftover lime-coconut cream. It is great as a dip for fruit! Use the remaining coconut milk in your smoothies
Coconut Chia Pancakes
In a large bowl, combine the flour, chia seeds, shredded coconut, cinnamon, baking soda, baking powder and salt.
In a separate bowl, whisk together plant-based milk, vinegar, coconut oil, maple syrup and vanilla extract.
Slowly pour the liquid mixture into dry mixture and stir until just combined. Do not overmix, as it will alter the texture of the pancakes.
Preheat a large non-stick skillet over medium heat and lightly grease with cooking oil.
When skillet is hot, pour in 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, or until lightly browned and edges are crisp.
Serve hot with Lime-Coconut Cream. Fresh blackberries, lime zest and shredded coconut are other delicious toppings.