Matcha, Coconut Pancakes with Raspberries and Maple SyrupCreated by Tania Cusack of My Kitchen Stories (http://www.mykitchenstories.com.au/)

These pancakes have been made into shapes. It will make approximately 6 pancakes in shapes. If you prefer to make normal sized

round pancakes, you should get about 12 from this mix

• 1 x Kialla Original pancake Mix

• 6 teaspoons Matcha tea powder

• 550 ml coconut milk

• 2 tablespoons oil

• 1 container of Raspberries (200 gm)

• Maple Syrup to pass around

• 100 ml pack of thickened coconut cream (chilled) mixed with 1 teaspoon of sugar ( optional)

Almond Crunch

• 1 cup of sliced almonds

• 2 Tablespoons of sesame seeds

• 1/2 teaspoon oil

• 1 teaspoon sugar like demerara or large grained sugar

+ 2 cutting shapes to cook the pancakes

or, if you have no shapes, you can make them as you normally make pancakes

INSTRUCTIONS

1. Open the shaker bottles and add the Matcha powder. Shake very well.

2. Add ¾ of the coconut milk and shake well.

3. Add the remaining coconut milk and shake till well combined.

4. Heat a non -stick frypan. Grease the moulds very well by rubbing the insides with oil. Round or square or gingerbread man shape it

doesn’t matter. Add a very small amount of oil to the pan and fll the moulds to ¾ full. Turn down the stove to very low and add a ftted

lid. Cook for 4 minutes. Flip the pancake and cook a further 2-3 minutes.

5. Run a knife around the interior of the mould and remove. Repeat.

**Make the almond crunch frst, by putting the Almonds and sesame seeds into a non- stick pan with a splash of oil.

Toss or stir till light brown.

Pour onto a tray or plate and immediately sprinkle with sugar. The sugar will melt and make a very nice crunchy simple praline.

Serve the Matcha pancakes with Raspberries, coconut cream and maple syrup. Sprinkle with nuts.