Flax Seed and Chocolate Chip Pancakes with Fresh Fruit and Granola
Pancakes are on alot of persons wish list for breakfast in bed, and why not ? These however are gluten free but can easily be made also with All Purpose flour just by making the substitution. Hope You Try them.
All Spices used in this dish are Available at all supermarkets locally and selected West Indian Marts in USA, UK, Canada or contact them via their Chief Brand Facebook Page to speak with a Sales Rep,
Chef Jason.
Click Here to Watch Tutorial Video
Flax Seed and Chocolate Chip Pancakes with Fresh Fruit and Granola
Yield: 6 Persons
Ingredients Needed
- · 1 – 16 Oz Pack of Jinca Pancake Mix
- · 3 Eggs
- · 3 Tbsp of Coconut Oil
- · 2 Cups of Vanilla Milk
- · 1/3 Cup of Peanut Butter Chips
- · 2 Tbsp of Flax Seeds
- · 2 Bananas, Peeled – Medium Diced
- · 5 Strawberries – Medium Diced
- · 3 Tbsp of Blueberries
- · ¼ Cup of Granola
- · ½ Cup of Agave Natural Sweetener Syrup
- · ¼ Cup of Whipped Cream
- · 2 Tbsp of Coconut Oil for Greasing.
Method
Prepare pancake mix as specified on Jinca Box instructions.
After batter is prepared, add the chocolate chips, flax seeds and mix. Let sit for 5 minutes.
Meanwhile, prepare fruit, by dicing bananas and strawberries and add the blueberries whole into a bowl. Using a whisk, whip your cream in bowl until it is light and airy and set aside.
Place a non stick pan on low to medium heat, and brush coconut oil on pan’s surface. With a 2 Oz ladle, pour in batter and swirl the pan from side to side just enough to cover the bottom of the pan evenly with batter. Cook for approximately 2 minutes on each side or until small bubbles appear on pancakes. Continue until all batter is done and set aside.
·To serve, layer three pancakes neatly on top each other, and diligently spoon on the fruits onto the centre of the top pancake. Sprinkle on Granola, and then finally drizzle pancakes with the Agave sweetener syrup. Place a dollop of Whipped cream on top the fruit and granola and serve. Enjoy
