FLUFFY WEEKEND PANCAKES🥞
| Category | Breakfast |
| Servings | 1 |
| Prep Time | 5 Minutes |
| Cook Time | 5 Minutes |
| Total Time | 10 Minutes |
| Difficulty | Easy |
INGREDIENTS
- 160g milk (1/2 cup + 4tbsp )
- 80g mashed bananas or apple sauce (1/2 cup)
- 70g maple or agave (1/4 cup)
- 35g coconut sugar (3 tbsp)
- 140g oat flour (1 cup + 1.5tbsp)
- 1 tsp bicarbonate of soda
- 120g almond flour (1 cup)
- Pinch of salt
- 40g freeze dried raspberries (3 handfuls)
- 80g vegan white chocolate (1/2 cup)
METHOD
1.Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint
2. Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
3. When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute
4. Stack up and serve with toppings of your choice.
5. For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste
6. For the raspberry chia jam – heat 100g of raspberries and 4-5 tbsp apple sauce (or maple /agave / date syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken
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