HomeRecipesJulie Montagu’s Chia and Coconut Flour Pancakes with Blueberry Baobab Sauce This recipe combines a mixture of two nutritious flours: coconut and buckwheat. Gluten-free and gorgeous, try them for a lighter version of the traditional decadent pancake stack. Ingredients For the pancakes: 6 tablespoons chia seeds 270ml water 60g coconut oil, melted, plus extra for greasing 300ml almond milk 1 teaspoon vanilla extract 50g coconut palm sugar 100g coconut flour 100g buckwheat flour 1 1/2 teaspoons baking powder maple syrup, for drizzling For the blueberry baobab sauce: 150g blueberries 100g coconut palm sugar 120ml water 2 tablespoons lemon juice 1 tablespoon xanthan gum 1 tablespoon baobab powder Method 1 To make the blueberry baobab sauce, heat the blueberries, coconut palm sugar, 120ml water and lemon juice in a small saucepan. Stir frequently, then bring to a low boil. 2 Use a fork to mash the blueberries to help release some of the juices. Slowly stir in the xanthun gum – this helps to thicken the sauce – and the baobab powder, then simmer until the blueberry sauce is thick enough. Leave to cool. 3 Combine the chia seeds with the 270ml water in a bowl and leave to soak for 20 minutes. Put the coconut oil, almond milk, vanilla and coconut palm sugar in a large bowl and add the chia seed mixture. Stir in the coconut flour, buckwheat flour and baking powder. 4 Grease a non-stick frying pan with coconut oil and heat over a medium heat. Pour one-quarter of a cup of batter into the pan for each pancake and cook for 2 minutes on the first side and 1 minute on the other, until they are golden brown. Don’t be alarmed by how thick the batter is – this is due to the coconut flour. 5 To serve, stack the pancakes and smother with the blueberry sauce. Drizzle with maple syrup, if using. Recipe courtesy of Julie Montagu. Click here for more.