Raspberry, Vanilla, Coconut And Passionfruit Pancakes

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A recipe from Chef Tom Walton

These pancakes are vegan, gluten free, super simple and so scrumptious. They are kid friendly and perfect for a slow morning or breakfast in bed. Chef Tom Walton created this pancake recipe with the delicious, creamy Califia Farms Unsweetened Vanilla Almond milk.

Ingredients (Makes 4-6 Pancakes)

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.

Method:

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.

About the Chef

Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton