Maple chia pancakes

I have been wanting to create a pancake recipe for some time now and am pleased to report that my first attempt was a winner. I LOVED these and actually polished the first one off while the second was cooking. They have a wonderful texture - slightly crunchy on the outside and with just a hint of crunch throughout from the oh-so-healthy chia seeds.

MAPLE CHIA PANCAKES (Makes 6)

25g/0.9 oz chia seeds

2 tbsp water

1 egg yolk

100g/3.5 oz wholewheat/wholemeal flour

1/4 tsp bi-carbonate soda/baking soda

1/2 tsp cream of tartar

1 tbsp pure Maple syrup

250ml/8.5 fl oz coconut milk (I like Coco quench)
2 tsp raw, cold pressed coconut oil (or more if required)

1. Tip yolk, chia and water into a very small bowl. Stir well and leave to sit until the water is absorbed.

2. Tip flour, bi-carb/baking soda and cream of tartar into a jug (or bowl) and stir until well combined.

3. Add yolk mix to flour and combine. It won't come together perfectly yet.

4. Pour in Maple syrup and coconut milk and stir until well combined.

5. Put 1 tsp coconut oil into a small frying pan and set to a touch above medium heat.

6. When oil is hot, pour in batter for the first pancake.

7. Cook until bubbles appear all over the surface and then flip. The second side will cook much more quickly than the first. 

8. Repeat until all pancakes are cooked, adding the second tablespoon of oil when the pan looks dry and repeat with more oil if required.

I can confirm that these are fabulous straight from the pan and don't need topping to be delicious. Any that won't be eaten on the day they are made can be frozen between small pieces of baking paper or rolled up, side-by side in a zip lock so they will break apart easily. 

Enjoy ❤️ (I did!)