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A giant, gluten & dairy free baked pancake made for sharing. Perfect for a Sunday brunch with loved ones. From the book 'The Yogic kitchen' by Jody Vassallo.
1/2 cup (50 g) organic almond meal1/2 cup (60 g) organic coconut flour2 tbsp organic desiccated coconut1 tsp aluminium free baking powder5 eggs1 tbsp rosewater2 tbsp organic extra-virgin coconut oil21/2 cups (625 ml) organic coconut milk or water2 tbsp organic maple syrup, plus extra to drizzleTOPPING200g cherries, pitted and halved200g mixed fresh berries