Coconut and Papaya Breakfast Pancakes with Papaya Jam
Ingredients
- 1 tablespoon flax-seed meal
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup almond or soy milk
- 1 teaspoon vanilla bean paste
- 1 cup chopped Ruby Rise papaya (Available at Coles Supermarkets)
- 1/3 cup desiccated coconut
- Coconut yogurt, for serving
For Papaya Jam
- 1/2 cup maple syrup
- 1 cup chopped papaya
Preparation
In a small bowl, mix flax-seed meal and water together and let it sit for 5 minutes until the mixture becomes gel-like.
In a medium bowl, mix flour and baking powder together.
Add milk, vanilla, and flax-seed mixture to the bowl with flour and baking powder. Mix until well combined and slightly thick.
Fold in the coconut and chopped papaya, mixing until just combined.
Drop about 2 tablespoons of the batter onto a pan over medium heat.
When bubbles pop on the surface, flip the pancake over and cook for another couple of minutes.
Repeat with the remaining batter.
To make the papaya jam, add maple syrup to a pot over medium heat and bring to a boil.
Add chopped papaya to the pot and simmer for 5 minutes.
Remove from heat and let the jam cool for 5 minutes.
Serve the pancakes warm with coconut yogurt and papaya jam.
Enjoy the Coconut and Papaya Breakfast Pancakes with Papaya Jam right away!