These pretty little pancakes are so easy to whip up any day of the week and totally hit the spot if your craving something sweet, not to mention guilt free and not only are these pancakes delicious they’re packed with nutrient dense ingredients and naturally sweet so NO ADDEED SUGAR needed.
Makes around 5 pancakes:
X 2 tbsp of Cavassa Flour
x 1 of almond meal
x 1 tbsp coconut flour
x 1 tsp baking powder
x 1tsp vanilla extract
X 2 pasture raised eggs
x1/2 cup of fresh or frozen blueberries
x 1/2 cup of fresh almond milk
X1 small fresh or frozen banana or half a large banana
Pinch of pink rock salt
Blueberry and coconut yoghurt topping:
x 1/4 cup of frozen or fresh blueberries
x 3 tbsp organic coconut yoghurt
Leaving the blueberries aside, Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy, lastly add the blueberries to the runny mixture if you like the blueberries whole in your pancakes.
Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.
Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle of the pan, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time.
Each pancake should require around 2 mins frying time each side.
Once you’ve got yourself a small stack of pancakes and they’ve cooled from hot to warm, start on you’re tasty topping.
This should take less than 2 mins to make, super fast and easy. Place blueberries and coconut yoghurt in a food processor and blitz up until silky smooth.
Pour the purple goodness over your pancake stack and EAT!
You can decorate with chopped nuts additional blueberries, muesli, whatever you like.