Coconut pancakes with chia seeds

INGREDIENTS

• 1/4 cup coconut flour
• 2 tbsp chia seeds
• 6 tbsp water
• 1 cup oat flour
• 1/2 cup shredded coconut
• 1.5 tsp baking powder
• 1/2 tsp cinnamonPinch of salt
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 2 tbsp coconut oil
• 1.5 cups plant-based milk
• Coconut oil spray
• Fresh fruit and nuts for garnish
• Extra maple syrup for drizzling

METHOD

1. Start by preparing the egg substitute. In a small glass, mix chia seeds with water and let it sit for 5 minutes to thicken.
2. While the chia mixture sets, combine all the dry ingredients: coconut flour, oat flour, shredded coconut, baking powder, cinnamon, and salt. Set this aside.
3. Next, mix the wet ingredients: maple syrup, vanilla extract, melted coconut oil, and plant-based milk. Then add the chia mixture and whisk everything together.
4. Pour the wet mixture into the dry ingredients and gently stir until a smooth batter forms.
5. Heat a pan and lightly spray with oil as needed. Spoon about 2 tablespoons of batter per pancake onto the pan.
6. Serve with fresh fruit, nuts, and a drizzle of maple syrup.