“These are vegan, gluten-free, super simple and so scrumptious. Kid-friendly and perfect for a slow morning or breakfast in bed. I made these with the delicious, creamy Califia Farms Unsweetened Vanilla Almond milk which you can pick up at Woolworths with the rest of the ingredients,” said Tom Walton.
Raspberry, Vanilla, Coconut and Passionfruit Pancakes Recipe
Makes 4-6 pancakes (depending on size)
Ingredients
- 1 ¼ cups buckwheat flour
- ¼ cup almond meal or desiccated coconut
- 1 1/2 tsp baking powder
- Pinch ground cinnamon
- 1 cup Califia Farms unsweetened vanilla almond milk
- 2 tbsp coconut oil
- 1 tsp white vinegar (optional)
- 1/3 cup maple syrup or coconut sugar
- Zest 1 lemon
- 1 cup coconut yoghurt
- 2 passionfruit
- 1 punnet raspberries
- 1/3 cup toasted coconut flakes
- Maple syrup to drizzle
¼ cup coconut oil or non-dairy butter to cook the pancakes.
Method
- Add and mix through the almond milk, coconut oil, vinegar, if using, maple and lemon zest.
- Heat a non-stick frying- pan over 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 Tom Walton
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
For more details on Califia Farms visit: www.califiafarms.com