Recipe provided by Chef Tom Walton and Califia Farms.
Makes 4-6 pancakes (depending on size)
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.
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