What you need~
- 1/2 cup chia seeds
- 2 cups of coconut or almond milk
- 1 tspn vanilla powder
- 1 tspn sweetner of choice (maple, coconut nectar or 1/2 tspn stevia)
- fruit or toppings of your choice- see note below*
How it’s Done~
- In a medium bowl, mix the chia seeds, milk and sweetener. Make sure chia seeds don’t clump together, mix thoroughly.
- Transfer pudding mix into glasses and refrigerate for at least 2 hours before serving.
*after mixing the chia seeds and milk, you can then add fruit or flavour of your choice either before refrigerating to set or stir in afterwards.
*Some popular combinations I love adding to my puddings are-
- Passionfruit pulp and coconut flakes
- Grated pear, cinnamon and nutmeg
- Vanilla bean, roasted macadamias and maple syrup
- Spirulina and banana with toasted coconut
- Goji Berries and cranberries with crushed pecans
- Medjool dates and dried figs (chopped) with crushed brazil nuts
The list is endless, give some a go!
What you need
- 1/2 cup raw cashews
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp of vanilla Bean Powder
- 1 very ripe banana
- 1 tbs coconut Oil
- 1 cup of nut/coconut/oat milk
- 2 tsp of maple or coconut nectar
How it’s done~
- Place the cashews in a blender and pulse until a fine crumb has formed, be careful not to over blend as you might end up making cashew butter!
- Place all the dry ingredients (including the cashews) into a bowl and mix to combine
- In a blender add you banana, coconut oil, nut milk and sweetener and blend until smooth
- Pour the banana mixture into the bowl of dry ingredients and mix until just combined. You may need to add some extra milk if your mixture is quite heavy
- Let the mixture rest for about 20 minutes (this will ensure your pancakes are perfect and fluffy)
- To cook the pancakes, heat a tablespoon or two of coconut oil in a fry pan, add a dollop of the mixture and spread into a circle with the back of a spoon, the mixture will be quite sticky
- Wait for bubbles to appear on the surface before flipping over and cooking on the other side. Keep going until the mixture is finished (or you have enough pancakes to satisfy, the mixture will keep covered in the fridge for a couple of days)
*Serve the pancakes warm, stacked high and with a spoonful of nut butter, a drizzle of maple/coconut syrup and a sprinkle of blueberries and walnuts.