For the pancakes
1 teaspoon baking powder
1 teaspoon chia seeds
1 tablespoon maple syrup
400ml almond milk
300g plain flour (I use gluten free), you can also use a self-raising flour to make them extra fluffy
50g our Bircher Muesli (or porridge oats)
30g coconut oil, plus more for frying
Pinch sea salt flakes
Coconut yogurt (or any plain yogurt you like)
Handful of pecans, roughly chopped, about 40g
Handful of coconut chips, about 30g
Mix all of the pancake ingredients together to form a smooth batter.
Now make the pancakes. Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.
Cook on one side for 4 minutes before turning and cooking the other side for 2-3 minutes until cooked through. Remove and repeat until all of the batter is finished.
Serve the pancakes warm with a dollop of coconut yogurt and a sprinkle of chopped pecans and coconut chips.