Coconut-Chia Pancakes with Lime-Coconut Cream
Coconut-Chia Pancakes with Lime-Coconut Cream
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 6 to 8 pancakes
Looking for a nutritious AND delicious way to start your weekend? Look no further: these exotic, fluffy pancakes pack a fabulous punch of fiber, protein and omega-3 thanks to chia seeds. And would you just look at that lovely whipped coconut cream topping! This recipe was created by Kirsten Buck from Buck Naked Kitchen.
Ingredients
Lime-Coconut Cream
- 1/2 ripe avocado
- 1 can (400 ml) full fat coconut milk, left in the fridge overnight
- 1 lime, zested and juiced
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
Coconut Chia Pancakes
- 1 cup all-purpose flour or gluten-free 1 to 1 baking flour
- 2 tbsp PRANA organic whole white chia seeds
- 2 tbsp finely grated coconut
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 3/4 cup plant-based milk
- 1 tbsp white vinegar
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Preparation
Lime-Coconut Cream
- In a bowl, mash avocado with a fork until smooth.
- Scoop out the solid portion of the coconut milk (leaving it in the fridge overnight allows the fat to separate from the liquid) and add to the mashed avocado. Using a fork, mix until smooth.
- Add zest, lime juice, maple syrup and vanilla extract. Whisk until mixture is smooth and all ingredients are well combined.
Note: There will be leftover lime-coconut cream. It is great as a dip for fruit! Use the remaining coconut milk in your smoothies.
Coconut Chia Pancakes
- In a large bowl, combine the flour, chia seeds, shredded coconut, cinnamon, baking soda, baking powder and salt.
- In a separate bowl, whisk together plant-based milk, vinegar, coconut oil, maple syrup and vanilla extract.
- Slowly pour the liquid mixture into dry mixture and stir until just combined. Do not overmix, as it will alter the texture of the pancakes.
- Preheat a large non-stick skillet over medium heat and lightly grease with cooking oil.
- When skillet is hot, pour in 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, or until lightly browned and edges are crisp.
- Serve hot with Lime-Coconut Cream. Fresh blackberries, lime zest and shredded coconut are other delicious toppings.
