These wholesome oat-based pancakes are flavoured with antioxidant-rich açaí and topped with light whipped coconut and sweet-salty maple syrup
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFScoop the thick coconut cream from the top of the chilled tin, discarding any liquid. In a mixing bowl, whisk the cream, 1 tbsp maple syrup and ½ tsp vanilla extract until light and fluffy. Refrigerate until needed.
Place the oat flour, all-purpose flour, baking powder, bicarbonate of soda, salt, cinnamon and coconut sugar in a blender. Add the yoghurt, açaí purée, 1 tsp vanilla extract and eggs. Blitz until smooth and well combined.
Heat a non-stick frying pan over a medium heat and brush with the coconut oil. Pour in 60ml of the batter and cook for 2–3 minutes on each side until cooked through. Repeat with the remaining batter.
In a small bowl, stir 3 tbsp maple syrup and a pinch of salt together.
Serve the pancakes warm with a dollop of whipped coconut cream and a drizzle of salted maple syrup.
