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
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.
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