Tapioca mochi pancakes (gluten free)

These are nothing like regular pancakes and instead reminded me of the chewy mochi I loved so much when visiting Japan. A great snack with or without topping and a bonus 22mg of calcium in each pancake!

TAPIOCA MOCHI PANCAKES (Gluten free - makes 12)

25g/0.9 oz chia seeds

250ml/8.5 fl oz coconut milk (I like Coco quench)

1 tbsp pure Maple syrup

1 egg yolk

100g/3.5 oz tapioca flour

1/4 tsp bi-carbonate soda/baking soda

1/2 tsp cream of tartar

1 tsp raw, cold pressed coconut oil plus extra for egg rings

3 egg rings/Small frying pan

1. Tip chia, coconut milk, Maple syrup and yolk into a medium sized mixing bowl. Whisk together well and leave to sit for 10 minutes.

2. Separately, combine flour, bi-carb/baking soda and cream of tartar. Mix well.

3. Add flour to wet mixture and whisk well to combine. 

4. Rub coconut oil all over the inside of your egg rings.

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

6. When oil is hot, drop egg rings into pan and fill them halfway.

7. When mixture starts to look firm, remove the egg rings and flip to cook the other side. 

8. Cook a few more minutes until set.

9. Repeat, re-oiling the egg rings as required. 

Enjoy ❤️

Hot tips!

- Use a jug instead of a bowl so that you can pour the finished mixture straight into the pan.

- A small frypan will fit 3 egg rings which is a manageable amount to work with at once.

- Beginner cooks should start by cooking one at a time and work up from there.

- If your egg rings don't have handles, they can stay on until after the pancakes are flipped.

- If necessary, use a sharp knife to separate the pancake from the egg ring before removing it.

- Freeze pancakes with small pieces of baking paper in between so they come apart easily. You can store them in a ziplock or a sustainable alternative.