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Makes approx 4 small pancakes
1⁄4 cup coconut flour
2 tablespoons chia seeds mixed with 8 tablespoons warm water
1⁄2 cup almond milk unsweetened
1⁄2 teaspoon vanilla powder or a few drops of vanilla essence
1 heaped teaspoon matcha powder
1⁄4 teaspoon baking soda Pinch Himalayan or mineral rich salt
1 teaspoon coconut oil for frying
Optional extra: I like to add a generous teaspoon of coconut yogurt into this to give a creamier texture.
Mix the chia and the warm water in a bowl and leave for around 5 minutes until it gets sticky.
Meanwhile sieve the coconut flour and the matcha into another bowl and add the vanilla powder or essence, baking powder and salt. Stir so that they are evenly distributed. Add this dry mixture to the chia seeds as well as the milk and coconut yogurt if you are adding this too. Combine well.
You will have a very thick batter, but that’s what we need. Divide into 4 smaller balls and flatten into pancakes. Cook on a non stick shallow pan with the coconut oil on a medium heat. Cook for approx. 2 mins on either side, flip and cook for a further 2 mins.
Remove and serve with matcha coconut cream or coconut yogurt and some flaked toasted almonds to finish.