-
Servings
1 -
Prep Time
5 Minutes -
Cook Time
5 Minutes -
Total Time
10 Minutes -
Difficulty
Easy
Ingredients
Base
| 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
- Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint
- Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
- When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute
- Stack up and serve with toppings of your choice
- For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste
- 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