For the Pancakes:
- 1 bag Koja Protein Pancakes (purchase at Reception)
- 100ml milk (we like almond milk)
- 1 free range egg or see bag for a vegan alternative
- Fruit of your choice
- Shredded Coconut (optional)
Sauce: Tahini Caramel:
- 2 tbsp hulled tahini
- 1 Tbsp rice malt syrup (honey or maple syrup)
- 1 Tbsp hot water
- Make the pancakes according to instructions.
- Mix the tahini, rice malt syrup and hot water together to make the caramel. Add more water if it’s too thick.
- Drizzle the caramel over the pancakes and add your toppers