Gluten Free Coconut Pancakes…

• YIELD: 8 pancakes (4 Servings)
• PREP: 10 mins
• COOK: 15 mins
• READY IN: 25 mins

I was lucky enough to be able to try some of the incredible Ceres Organics products. Ceres Organic products are available at Leo’s Supermarkets in Kew, Hartwell and Heidelberg, Maxi Foods in Blackburn and Upper Ferntree Gully, Superfruit in Ivanhoe, Pattersons Country Fresh in Bentley, Piedimonte’s IGA Fitzroy and many other stores. Please contact us via our website at www.AbsoluteWholefoods.com.au for a store closest to you.

Ingredients

• 1/2 cup Ceres Organics Buckwheat flour
• 1 cup Ceres Organics Coconut flour
• 2 heaped tsp gluten free baking powder
• 1/2 cup Ceres Organics Desiccated Coconut
• 1 tbsp ground cinnamon
• 1 tsp Ceres Organics Almond Butter
• 3 1/2 cups Ceres Organics coconut milk
• 1 tsp chia seeds soaked in 3 tbsp water*
• 1/2 cup coconut sugar
• Ceres Organics Coconut oil to cook
• Ceres Organics Shredded Coconut flakes, sliced banana, berries and agave/maple syrup to serve

Instructions

1. Warm a non-stick pan over a high heat
2. In a large mixing bowl, sift buckwheat flour, coconut flour and baking powder, add desiccated coconut, cinnamon and combine
3. In a separate bowl, whisk together almond butter, coconut milk, chia seeds and coconut sugar
4. Add the wet to dry ingredients and mix well; do not over stir. It will be a thick mix
5. Lower heat and add a small amount of coconut oil to pan
6. Ladle a few spoonfuls onto the pan, and cook for 2-3 minutes until browned, then carefully flip
7. Continue until the mix is used, keeping the cooked pancakes warm in a low oven
8. Serve with coconut flakes, banana, berries and syrup
9. *Here is a yummy idea! Add my Raw Raspberry Jam instead of the soaked chia seeds!

• COURSE: Breakfast
• SKILL LEVEL: Moderate