Ingredients For the Pancakes 1 cup self raising flour
3/4 cup coconut milk
1 teaspoon of vanilla
1 teaspoon of cinnamon
4 tablespoons of chia seeds
1/4 cup of water
1/4 cup coconut palm sugar
Coconut oil for frying
For the Sauce 4 tablespoons of Jaffa liqueur
2 tablespoon of raw cacao
4 tablespoons of flour
1/4 cup of water
1 teaspoon of coconut palm sugar
Mix the chia seeds with the 1/4 cup of water.
Place the seed mix in a bowl and add the flour, cinnamon, sugar, vanilla and coconut milk, mixing well to combine all ingredients.
Chia Mixture looks like this
Heat a fry pan on high heat and add in some coconut oil to melt.
When hot turn down to medium and add in a dessert spoon full of mixture twice. That way you can make two at a time.
Chia pancakes cooking in the pan
When mixture starts to bubble (about one minute) flip each pancake and cook on the other side.
When fully cooked place on a plate lined with paper towel to drain any oil. (unless you used a non stick pan)
*Continue cooking remaining mixture to make all the pancakes and set aside on the paper towel while you make the sauce.
For the sauce add the remaining 2 tablespoons of flour with the other 1/4 cup of water and mix well.
In a small sauce pan add raw cacao, flour mixture and Jaffa liqueur, mix well and turn on the heat to low and whisk continuously for about a minute.
Sauce mixture ready to be heated
Take sauce off the heat and set aside.
Place 2-4 pancakes on a plate depending on your preferred choice of serving size.
Drizzle generously with sauce and serve immediately.
This can also be a great breakfast option if you swap the sauce for some fresh fruit on top.
My pancakes were made with plain flour for these photos so they should be a lot higher when you make them with the self raising flour.
Jaffa liqueur can be left out to make chocolate sauce, or for a not alcoholic version, add one to two drops of orange essence.
Coconut milk can be substituted with any type of milk you like.