With Candied Pecan & Pumpkin Seeds
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SERVES 4 // PREP TIME 15 mins // COOK 15 mins // TOTAL 30 mins
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Ingredients:
- 2 Cups wholemeal flour
- 400ml can coconut milk
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 tbl organic coconut oil
- Pinch of salt
Candied Mixture
- 1/2 cup pecans
- 1/2 cup pumpkin seeds
- 1 tbl organic coconut oil
- 2 tbl maple syrup
- Pinch of salt
Steps:
- Pre heat over to low (60 degrees)
- Add all the flour, banking powder and salt into a large bowl and mix well.
- Mix your eggs, vanilla essence in a seperate bowl and mix well.
- Combine these two and slowly start adding the coconut milk. Keep adding bit by bit until you get a nice consistency. You should use most of the can.
- Add the coconut oil and let sit while you make the candied nuts
- Turn a small pan onto medium heat and add coconut oil. Add the pecans and pumpkin seeds. Let them heat up before adding the salt and maple syrup.
- Turn down to low and let crisp up a little longer. Be careful not to burn.
- Meanwhile, heat a large pan to medium/high and add coconut oil. Ladle in the pancake mixture to desired size. Once a batch is done, put in a try in the oven to keep warm while you cook the rest.
- Feel free to add your favourite toppings ie banana, blueberries, strawberries etc.
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