Dairy Free | Nut Free | Vegetarian | Serves 4

Who doesn’t love a pancake stack!? This simple, whole food recipe is dairy free, combining the delicious flavours of coconut, passionfruit and lemon balm to make a show-stopping, tropical breakfast or brunch.

Ingredients

1 1/2 cups spelt flour
1 1/2 teaspoons baking powder
2 tablespoons rapadura sugar
1/2 teaspoon salt flakes
1/4 cup desiccated coconut
1 cup coconut milk
2 free-range eggs
1/4 cup water
1 teaspoon pure vanilla extract
3 tablespoons coconut oil, melted
200g natural coconut yoghurt
Toasted coconut, to serve
Lemon balm leaves, to serve

Passionfruit syrup

1/2 cup passionfruit pulp (approx. 3 large)
3 tablespoons pure maple syrup
1 tablespoon lemon balm, finely chopped

Method

1. Place dry ingredients into medium bowl and mix well. Make a well in the centre and add coconut milk. Eggs, water,
vanilla and coconut oil. Whisk into a smooth batter and allow to rest for 10 minutes.
2. Place a large frypan over medium heat. Add 1/4 cup-sized spoonfuls of the pancake batter to the pan. Once bubbles have
evenly appeared over the pancake, gently flip and cook on the other side for 1-2 minutes or until golden brown. Repeat
with remaining batter.
3. To make the passionfruit syrup, mix passionfruit pulp, maple syrup and chopped lemon balm together.
4. To serve, stack warm pancakes on a serving plate. Serve with a generous spoonful of coconut yoghurt, toasted coconut,
lemon balm leaves and a drizzle of passionfruit syrup.

Enjoy!