Carrot Cake Pancakes

Pop the chia seeds in a small bowl with 100ml of the milk, stir and leave to one side until later.

Sift together both flours with the Baking Powder and cinnamon into a large bowl. Stir through the sultanas and grated carrot.

In a separate bowl, whisk together the remaining milk with the egg and Vanilla Extract. Make a well in the centre of the dry ingredients and gradually whisk in the wet mixture, then fold in the chia seed mixture.

Melt a little coconut oil over a low to medium heat in a non-stick frying pan. Pop in a spoonful of the batter and cook until bubbles appear on the surface of the pancake before flipping and cook for another minute or until golden and puffed. Repeat until all the batter is used up, you should make about 8 pancakes. You can keep the pancakes warm in the oven on a low heat whilst you cook all your pancakes.

Spread each pancake with a little of the coconut yogurt and stack into a tower, sprinkle with the desiccated coconut and walnuts finish with a drizzle of the maple syrup.