So it often happens in my household that we run out of certain food staples – we’re on a pretty tight budget and struggle to keep it all in stock by the end of the week.
This recipe uses milled chia seeds as an egg replacement. Chia seeds tend to last for a while and are super nutritious, so when you initially fork out you may feel like it’s expensive but it really isn’t. And what’s best is that they are super nutritious!
The texture of these is somewhere between mochi and a crepe, which to be honest I quite enjoyed the chewiness, and my children went quite mad over these as well! What’s even more of a relief is that these taste like a pancake, no doubt about it. Once I have some almond flour I’d quite like to try out combining some in the recipe to boost the nutrition up a little!
If you’re Vegan I’d really appreciate your feedback on this recipe, and if you’re Vegan and Paleo then even more so!
Makes: 6 medium pancakes
Preparation Time: 5 minutes
Cooking Time: 12 minutes
For the pancakes:
Egg replacement (2 tbsp milled chia seeds, 6 tbsp water)
1 mashed banana
3tbsp coconut/nut milk
1 tbsp maple syrup
2 tbsp coconut flour
3/4 cup tapioca flour
Pinch of Himalayan pink salt (optional)
1 tbsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp apple cider vinegar (with the mother)
For the cacao & orange sauce:
Tin (400ml) of coconut milk
Juice, pulp and zest 1 orange
1/4 cup maple syrup
1 tsp coconut sugar (optional)
1 tsp orange essence
1.5 tbsp cacao powder
Thickener (2 tsp tapioca flour in 4 tsp water)
- For the sauce, combine all of your ingredients (except your thickener) together in a small pan on a low heat and whisk together until it begins to boil.
- Add in your thickener mix and whisk rapidly until the sauce begins to thicken. Remove from the heat and set aside. (Is best chilled in the fridge/freezer).
- For the pancakes, start by combining your egg replacement mix and set aside for about 3-4 minutes or until it ‘gels’
- In a medium sized mixing bowl mash your banana and combine with the egg replacement.
- Add in your water, coconut/nut milk, and maple syrup and mix thoroughly.
- Add in your coconut flour and tapioca flour and stir until a smooth batter.
- Lastly add your Himalayan pink salt, baking powder, bicarbonate of soda and apple cider vinegar. Mix evenly into the batter.
- Heat a heavy bottomed non stick pan and dry fry your pancakes. This means do not use any oil at all! Add 2 tbsp of the mix and use the back of your spoon to form into rounds.
- Cook the pancakes 1 minute on both sides until golden brown and hot to the touch.
- Serve with your sauce or even just eat on their own!