SUN-FLOUR AND CACAO PANCAKES WITH COCONUT CARAMEL

BY Alesha Bilbrough-Collins, Director & Chef of BearLion Foods

dairy-free   gluten-free   vegan   

Ready in 40 minutes | Serves 4-6


Start the day right with this delicious Sun-flour and Cacao Pancakes with Coconut Caramel recipe from Alesha Bilbrough-Collins. It’s vegan and gluten-free!

Ingredients

PANCAKES

1 tsp Organic Chia Seeds

1/2 cup Water

1 cup Organic Sun-Flour, Sunflower Seed Flour

3/4 cup Organic Rice Flour, White

1/2 cup Organic Buckwheat Flour

1 tbsp Cacao Powder

1 tsp baking powder

Pinch of salt

1 cup Organic Coconut Milk

Coconut oil - for frying

COCONUT CARAMEL

150ml Coconut Milk (the rest of the 400ml can from above)

2 tbsp Organic Coconut Sugar

1/2 cup water

Method

Mix chia seeds and ½ cup water together and leave to soak for 15 mins.

While that’s soaking you can make the coconut caramel:
Add ingredients into a small pot and bring to light boil, let reduce to thick sauce consistency – stir to prevent it sticking to the pot. Remove from heat when thick.

For the pancakes:
Mix the remaining pancake ingredients in a bowl.

Add the chia seed and water mix with dry ingredients and add 1 cup of coconut milk, mix well.

Heat a tsp of coconut oil in a cast iron pan until all melted and pan is hot.

Add a large spoonful of the pancake mix and cook until all the bubbles on top have look like they’ve popped. Like a pikelet.

Flip over and continue to cook until golden brown.

Serve with the coconut caramel, or try with banana or avocado!