These pancakes are great for a weekend breaky with the goodness of chia seeds and maca powder to add some healthiness to our treat.
Prep 15 minutes, cook 15 minutes
1 cup self-raising wholemeal flour
2 tbs chia seeds
1 tbs Maca powder
2 tsp coconut sugar
1/2 cup shredded coconut
1/2 punnet blueberries
1/3 cup milk of your choice (skim, coconut, almond)
Put flour, chia seeds, maca powder, coconut sugar and coconut in a mixing bowl.
Lightly beat egg in a separate bowl and then add to the dry mix.
Pour half of your milk into the pancake mix and using a whisk gently combine the ingredients. Gradually add more milk until the batter is a consistency you like. Thicker batter for thick pancakes and a thinner batter for a more crepe consistency. You may find you need extra milk depending on how much the chia seeds soak up.
Whisk for a minute or two until the mix is light and aerated. Add blueberries.
Heat up a frying pan and spray lightly with olive oil. Spoon two heaped tablespoons of mixture into the pan and gently round off into a pancake shape.
Cook on one side until the bubbles come through, then flip and cook on the other side.
I find these take longer than standard pancakes so prick the middle with a fork to see when it's cooked through, keep flipping so that they don't get burnt on one side.
Now sit back and mindfully enjoy your meal!