Mix the chia seeds and water together in a small bowl and let it sit for 10 minutes until the mixture becomes gel.
In a bowl combine both flours and baking soda. In a separate bowl combine coconut milk and 60 ml of water. Add in chia-seed mixture, melted butter and apple cider vinegar, stir to combine. Add in flour and beetroot powder, mix until just combined.
Pour about 2 tablespoons of batter per pancake onto preheated lightly greased pan. Cook 1 to 2 minutes on each side or until golden brown.
Make the banana cashew cream. Add all the ingredients into a blender and process until creamy and smooth. Add more milk if needed.
Serve pancakes warm with banana cashew cream and your favourite toppings. Enjoy right away!
Per serving: 404 KCALS | 22.3G FAT | 13.1G SAT FAT | 45.2G CARBS | 9.6G SUGAR | 12.3G FIBRE | 9.4G PROTEIN