- 1 cup Chantal Organics Wholemeal Flour (or ½ cup brown rice flour + ½ cup buckwheat flour)
- 1 tsp arrowroot powder
- 1 tsp Chantal Organics Creamed Honey
- 1 tsp baking powder
- A pinch of sea salt
- 1 cup almond milk (we love Isola Bio)
- 1 tsp Chantal Organics Virgin Coconut Oil , melted
- 1 tsp vanilla extract
In a large mixing bowl, mix the flour, arrowroot powder, baking powder, and salt. Create a well in the center of the dry ingredients and add the almond milk, vanilla, honey and oil, and mix until just combined.
Heat a frying pan over low-medium heat and lightly grease with oil. Pour batter into the pan in 1/4 cup measurements.
Cook for 3-4 minutes on the first side, then flip and cook for 2-3 minutes on the other side or until golden.
Serve in a stack, and top with a dollop of coconut yoghurt and chia jam or serve with maple syrup and seasonal fruit.
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