Chef Tom Walton and Califia Farms come up with a cute idea to cover up this Valentine's Day.
"Share the love and delicacy of this Valentine's Day with my raspberry, coconut, vanilla, and passion fruit pancakes," says Walton.
“These are vegan, gluten-free, super simple and so delicious. Child friendly and perfect for a slow morning or breakfast in bed. I made these with the delicious, creamy, unsweetened vanilla almond milk from Califia Farms, which you can pick up from Woolworths with the rest of the ingredients. "
Recipe: Raspberry, Vanilla, Coconut and Passion Fruit Pancakes by Chef Tom Walton
Makes 4-6 pancakes (depending on size)
Ingredients:
1 ¼ cups buckwheat flour 1 cup coconut yogurt
¼ cup almond flour or dried coconut 2 passion fruit
1 1/2 tsp baking powder 1 cup raspberries
Pinch of ground cinnamon 1/3 cup toasted coconut flakes
1 cup of Califia Farms unsweetened vanilla almond milk maple syrup for drizzling
2 tbsp coconut oil
1 teaspoon white vinegar (optional)
1/3 cup maple syrup or coconut sugar
Zest 1 lemon
¼ cup of coconut oil or non-dairy butter for cooking the pancakes.
Method:
- Add and mix through the almond milk, coconut oil, vinegar, if used, maple and lemon zest.
- Preheat a non-stick griddle over high heat and if you have one, put a love heart cutter in the pan.
- Add a little oil to the pan and spoon in about half a cup of pancake batter. Let simmer for about 2 minutes, then gently turn over and cook for another 2 minutes. If you are using the heart cutter, remove it before turning the pancake. Repeat until all of the mixture is cooked.
- To serve, combine the yoghurt with the pulp of 1 passion fruit and spoon this over your pancakes. Then top with raspberries, coconut maple syrup, and more passion fruit.
For more information, visit califiafarms.com.au or @califiafarmau or @cheftomwalton
