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Raspberry, Vanilla, Coconut and Passionfruit Pancakes

Califia Farms

Raspberry, vanilla, coconut & passionfruit pancakes

Recipe provided by Chef Tom Walton and 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

Preparation

  1. Add and mix through the almond milk, coconut oil, vinegar, if using, maple and lemon zest. 
  2. Heat a non-stick frying- pan over a high heat and if you have one, place a love heart cutter in the pan.  
  3. 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. 
  4. 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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