This healthy, Vegan Pineapple Pancake Mess will turn your breakfast routine upside down. It's simply delicious and easy to make. The natural sweetness of the pineapples combined with the slight tang of the coconut yoghurt and the fluffy pancakes are a match made in heaven.
Make a "Chia egg" by mixing the milled chia seeds with water and let sit for 10 minutes.
Toast the cashew nuts and coconut flakes in a non-stick pan for about 30 seconds and then slightly crush them with a pestle and mortar or your food processor.
Trim the skin, top and bottom of the pineapple and cut the flesh into 1 cm big chunks.
Fry the pineapple chunks in a dry pan for about 10-15 minutes until they start to caramelise and set aside.
Crush the cardamom pods, putting just the inner seeds into a blender with the flour, milk, chia egg, vanilla extract, cinnamon and a pinch of sea salt. Blitz until smooth.
Add a tiny amount of oil to the pan and wipe it with a dry ball of kitchen paper. Repeat wiping the pan with the oily kitchen paper after each pancake.
Only use a small amount of batter and fry it from both sides until golden-brown. Stack the pancakes and cover them with a clean kitchen towel to keep them warm.
Layer the pancakes with the pineapples, nuts and soy yoghurt and randomly tear them apart.
Grate a little lemon zest on top and drizzle with honey if you fancy.