Coco PanCake

We all love it Instagram even gave it their own emoji.
We also give ourselves over and over to Pancakes love. Today we have a gluten-free coconut variant for you. Instead of egg we use linseed flour, instead of milk we use coconut milk and instead of flour we use a mixture of buckwheat & coconut flour. By the way, you can also use grated coconut. We got a coconut flour from Rapunzel, which really tastes great. Due to our own sweetness we don't need any sugar for our PanCake. Ah yes, why Pan Cake, well because we always make so many Pancakes that we can call this "mountain" PanCake. As a topping we simply boiled raspberries & mango from the freezer in some hot water and let it go down to a small compote. If you haven't frozen any summer fruits yet, you should do so quickly, because the summer & its delicacies are gone faster than we can count to 3. 
Have a nice Sunday Foodies <3!

Ingredients:
1 cup buckwheat flour
1/2 cup coconut flour
1 Flax Egg (mix 1 tbsp linseed flour with 4 tbsp water and let soak)
1 tsp chia seeds
1/2 tsp cinnamon & 1 pinch vanilla
1 cup coconut milk
2 tbsp sparkling water
1 coated teaspoon baking powder
Frying oil / Rapeseed oil / Coconut oil

Topping:
frozen strawberries
frozen mango

Preparation:

1. Put buckwheat flour & coconut flour in a bowl and mix. Mix in the Flax Egg & Chio seeds as well.
2. Pour coconut milk & mineral water into the bowl and whisk well with a whisk.
3. Add baking powder, cinnamon & vanilla and mix well again.
4. Pour some oil into a small pan and put the stove on top of the pan. Add 1 ladle full of dough to the pan & fry the pancake on both sides until golden brown.
5. For topping, add the two frozen fruits to the pan and boil down with a dash of water for about 8 minutes. Pour over the pancakes and enjoy.
6. Bon Epi-tit <3