Seeing as the sun has decided to take his hat off and gone in for a nap we've decided to go inside and make PANCAKES! Fluffy, fruity, chocolatey pancakes. This is our 6th recipe with the totally awesome Cook & Him - a Michelin Starred chef and her photographer hubby who just keep coming up with THE most banging vegan recipes.
INGREDIENTS:
Pancakes:
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1/2 cup (50g) rolled oats
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1/2 cup (50g) ground almonds
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1/2 cup (125ml) almond milk
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2 tblsp maple syrup
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1 ripe banana - peeled
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1 tsp baking powder
To serve:
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Coconut cream (see note)
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Seasonal fruits - I used quartered strawberries and sliced nectarine
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1 bag of Doisy & Dam Snaps - Coconut & Lucuma
DIRECTIONS:
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Simply put all the pancake ingredients into a blender and whizz until smooth.
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I find it easier to pour out of the blender cup into a jug or bowl and then use a large spoon to transfer into a frying pan
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Heat a tiny drizzle of oil in a non-stick frying pan and gently warm
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Scoop large spoonfuls of the pancake mixture into the pan - I cook 3 at a time or the pan gets overcrowded and makes it hard to flip the pancakes
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Cook for 1-2 minutes until bubbles form on the uncooked side and there's enough of a crust to flip the pancake over. Cook for another 1-2 minutes on the other side
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Keep warm or serve immediately
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To serve with the coconut cream and fruits I stacked the pancakes into taco shapes in a shallow bowl, spooned in some of the coconut cream and topped with fruits and Doisy & Dam Chocolate Snaps