Chiamigos Cinnamon Almond Coconut Pancakes

Ready in 20 minutes

Serves 2 people, 6 small (3.5”) pancakes 

Ingredients

  • ⅓ c (50g) Chiamigos Cinnamon Almond Coconut
  • ¼ c (35g) brown rice flour*
  • 1 tsp baking powder
  • Dash of salt
  • Zest of 1 lemon (optional)
  • ½ c (115g) plant-based milk 
  • 1 tbsp olive oil**
  • Coconut oil to fry

*sub rice flour with quinoa, almond, sorghum, or oat flour.

**sub olive oil with melted coconut oil, vegan butter or vegetable oil

Preparation

  1. Mix dry ingredients together in a small bowl. Combine Chiamigos, brown rice flour, baking powder, salt and lemon zest. 
  2. Mix wet ingredients into dry. Add plant-based milk and 1 tbsp of oil into the dry mix. Stir gently until just combined. There will be some lumps in the batter, that is okay. 
  3. Let the batter sit for 2-3 minutes. In the meantime, warm up a non-stick skillet to medium-low heat.
  4. Scoop out around ¼ cup of batter into a lightly oiled pan. Flip pancake when some bubbles appear on the surface and the edges are browned. Cook for another 3-5 mins on the other side.
  5. Top with local maple syrup and your favourite fruits or jams. Enjoy!

Tips

Make a fast berry topping: put frozen berries in a bowl and microwave for 30 sec intervals until you have a runny texture.

No lemons? Add 1 tsp of vanilla extract for extra flavouring.

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