1 cup Kamut Pancake Mix
1/2 cup almond milk, plain
1/2 cup chai tea concentrate (or sub with more almond milk + 1 Tbsp sweetener)
2 Tbsp agave or maple syrup
dash of cinnamon
1/3 cup roasted/salted cashews
2 Tbsp oil
1 1/4 cups light coconut milk
dash of salt
1 Tbsp corn starch
4-5 Tbsp maple syrup
dusting: raw unsweetened coconut shreds
1. Make your coconut sauce by dissolving corn starch into the light coconut milk. Add in the cinnamon and maple syrup as well. Heat in a soup pot - constantly stirring until thickened. You can run a beater through the sauce to make it extra light and silky. Pour into a dish and chill in the fridge until needed.
2. Next up you need to mix your pancake mix in a large bowl. Fold int he nuts. Then grease a sauce pan and start cooking your pancakes over a medium flame. If your pan is too hot the pancakes may burn more than you'd like. Transfer pancakes to paper towel to cool for stacking.
3. Assembling your stack is fun! First do a light dusting of coconut shreds. You can use raw unsweetened organic coconut shreds. Then add one pancake, a dollop of coconut cream from the fridge and repeat until three layers have been created...
4. Top with coconut. Serve warm!