Raspberry, Vanilla, Coconut and Passionfruit Pancakes

Califia Farms

Makes 4-6 pancakes (depending on size)

Ingredients

1 ¼ cups buckwheat flour 1 cup coconut yoghurt

¼ cup almond meal or desiccated coconut 2 passionfruit

1 1/2 tsp baking powder 1 punnet raspberries

Pinch ground cinnamon 1/3 cup toasted coconut flakes

1 cup Califia Farms unsweetened vanilla almond milk Maple syrup to drizzle

2 tbsp coconut oil

1 tsp white vinegar (optional)

1/3 cup maple syrup or coconut sugar

Zest 1 lemon

¼ cup coconut oil or non-dairy butter to cook the pancakes.

Add and mix through the almond milk, coconut oil, vinegar, if using, maple and lemon zest.
Heat a non-stick frying- pan over a high heat and if you have one, place a love heart cutter in the pan.
Add a little oil to the pan and spoon in about ½ cup of pancake batter. Cook for about 2 minutes then carefully flip and cook for 2 minutes more. If using the heart cutter, remove this before flipping the pancake. Repeat until all the mix has been cooked.
To serve, combine the yoghurt with the pulp of 1 passion fruit and spoon this over your pancakes then top with raspberries, coconut maple syrup and more passionfruit.

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