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
NOTES:
To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth.
Check out more recipes from the Cook & Him on our recipe page. Gluten Free Double Choc Brownies and Nutty St Clements Chocolate Bark are just a couple!
Want to make these? By our SNAPS pack now!
