Coconut, Maple & Chai Seed Pancakes

 I don't know about you, but I can't remember the last time I had pancakes. They're the perfect breakfast or brunch treat and they're just too good. When it's pancake day, I get so excited and try and grab every pancake topping out of the larder and cover the table in the assortment of sweet delights. My pancake topping list was endless: nutella, maple syrup, bananas, nuts, strawberries, lemon, honey, sugar…oh shrove Tuesdays, I'm glad you exist.  However, these are pancakes with a difference. They're a healthy alternative to the usual pancakes, packed with fibre, vitamins and minerals and do not need to be covered in the usual unhealthy sweet toppings as they're flavoursome enough by themselves! Just a teaspoon of maple syrup, a handful of fruit and a generous dollop of natural yoghurt is all you'll need to enjoy these pancake beauties. 

So how are these pancakes so healthy? 

Chai Seeds are a super food which are the perfect addition to any diet. They are in fact the highest plant based source of omega 3 fatty acids, which are essential for a healthy heart, lowering blood pressure and cholesterol and reducing your risk to cardiovascular and heart disease. They're a great source of fibre, and release their energy slowly which will keep you feeling full. Their ability to keep you feeling full is heightened by the fact that they can absorb up to ten times their weight in liquid, once eaten. Finally, they are fantastic sources of protein and minerals including iron, calcium, magnesium and zinc which are essential for a healthy body. 

Wholemeal Flour is used to replace plain, white flour. The word 'whole' refers that all of the gain is used and nothing is lost in the process of making the flour. Therefore, it has a higher content of protein, vitamins and minerals compared to white flour which is high in sugar and carbohydrates. 

Cinnamon has proved effects on lowering blood sugar levels and therefore a great addition to many breakfasts for people with type 2 diabetes as it improves the cells abilities to respond to insulin. 

The list goes on, but take my word for it, they're a lot more healthy than the high sugar, carbohydrate and fat content present in the traditional pancake. So go on, treat yourself to these pancake delights without worrying about the consequences.

Makes 5 small pancakes - Serves 1

1 tbsp Wholemeal plain flour

1 tsp chai seeds

1 dessert spoon desiccated coconut

1 tsp baking powder

1 tbsp maple syrup

1/4 tsp bicarbonate of soda

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbs (Oatly) milk

1/2 tsp butter (for pan)

Toppings 

1/2 Banana

Handful of strawberries

1 tsp desiccated coconut

1 tsp maple syrup
1 table spoon natural yoghurt

Method

- Simply mix all the ingredients together until a smooth, medium thickness mixture is formed. 

- Place a large saucepan on the heat for a minute or until really hot. Add the butter and using a paper towel, grease the whole of the pan. If you have an Aga, leave the lid off the medium ring for a couple of minutes and grease the hot plate as no pan is needed. 

- Put 5 heaped dessert spoons of the pancake mixture onto the heat and turn over once you can start to see tiny bubbles form on the mixtures surface. They should take no longer than 1 minute each side.

- Serve and add the toppings. I like to put sliced strawberries in between each layer then decorate with the fruit, coconut and maple syrup on top. 

Top tip: I always do a trial run with the pancake mix before I do the bulk of the mixture. Therefore, add 1 tsp of the mixture to the heat for a mini pancake trial run to check the pans temperature isn't too hot. 

Have a lovely day and enjoy!