BY Alesha Bilbrough-Collins, Director & Chef of BearLion Foods
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!
1 tsp Organic Chia Seeds
1/2 cup Water
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
150ml Coconut Milk (the rest of the 400ml can from above)
2 tbsp Organic Coconut Sugar
1/2 cup water
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!