Chia & Coconut Pancakes with Baobab Blueberry Sauce
Who doesn't love a beautiful pile of golden pancakes for breakfast? This delicious recipe by holistic health Counsellor and professional yoga teacher Julie Montagu is packed with goodness so you can keep those pancakes piling! Paired with her baobab and blueberry sauce, which is full of beautifying antioxidants, it's superfood heaven!
Makes approx. 12 small pancakes/Serves 4
Ingredients:
For the chia & coconut pancakes:
6 tbsp chia seeds
270ml water
60g coconut oil, melted, plus extra for greasing
300ml almond milk
1 tsp vanilla extract
50g coconut palm sugar
100g coconut flour
100g buckwheat flour
1 1/2 tsp baking powder
maple syrup, for drizzling (optional)
For the baobab & blueberry sauce:
1 tbsp Aduna Baobab Powder
150g blueberries
100g coconut palm sugar
120ml water
2 tbsp lemon juice
1 tbsp xanthan gum
Method:
To make the blueberry baobab sauce, heat the blueberries, coconut palm sugar, water and lemon juice in a small saucepan. Simmer or a few minutes, using a fork to mash the blueberries a little so that they release their juices.
Slowly stir in the xanthan gum - this helps to thicken the sauce - and the baobab powder, then simmer until the blueberry sauce is your desired consistency. Leave to cool while you prepare the pancakes.
Combine the chia seeds with the 270ml water in a bowl and leave to soak for 20 minutes.
Stir together the coconut oil, almond milk, vanilla and coconut palm sugar in a large bowl then add the chia seed mixture.
Stir in the coconut flour, buckwheat flour and baking powder until well combined.
Grease a non-stick frying pan with coconut oil and place over a medium heat.
Pour 1/4 cup of batter into the pan for each pancake and cook for 2 minutes on the first side and 1 minute on the other, until they are golden brown (Don’t be alarmed by how thick the batter is - this is due to the coconut flour).
To serve, stack the pancakes, drizzle with the blueberry sauce and maple syrup (optional).
Enjoy!
Recipe by Julie Montagu
