Julie 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.

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

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. 

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