Passionfruit Vanilla Pancakes
Mmmmm pancakes! Nothing reminds me of my childhood like a stack of pancakes. So versatile and so easy. This recipe is perfect for lazy Sunday mornings or for brunch with the family. This time of year, the passion fruits are plentiful around San Diego, literally falling from the trees. So many that if you have a passion fruit bush in your backyard, you are swimming in fruits. Hence, we have 3 friends who have dropped off huge bagfuls to us in the last month and given us plenty of reasons to make delicious recipes and drinks including this one! Passionfruit, vanilla, and fresh stone fruit make this summer recipe a win win win!
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Makes 6 fluffy pancakes
The Goods:
2 tbsp chia powder
1/4 cup water
1 banana (peeled)
2 passionfruit (scooped out)
1 tsp vanilla extract
1/4 cup Big Tree Farms Golden Coconut sugar
1 cup nut milk
2 tsp baking powder
1 cup quinoa flour
1/4 tsp salt
1 tsp apple cider vinegar
1 tsp coconut oil
The Method:
In a large mixing bowl, stir in chia powder and water to create chia egg. Let sit for 3o seconds. Add banana in and smash with a fork until smooth.
Stir in passionfruit, vanilla, and coconut sugar until it’s combined. Mix in nut milk. and apple cider vinegar.
In a separate bowl, mix in baking powder, salt, and quinoa flour. Make sure to get any clumps out.
Slowly add dry mix ingredients to wet mixture half at a time. When all is combined the consistency should be thicker than usual pancake batter. Set aside.
Heat non toxic, non stick skillet on medium/high, add coconut oil to grease pan.
Add 1/4 cup of batter at a time, and cook two pancakes at a time. Cook 2-3 minutes on each side, be careful not to burn. Both sides should become golden brown.
If cooking for a crowd, store finished pancakes into an oven safe dish, and store in heated oven at 250 degrees until ready to serve.
Top with maple syrup, chopped fruit (blueberries, peaches, pluots, etc) and best served with fresh pressed juice.
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