pancakes

Pancakes with blackberry sauce, dried apple & whipped cream

This satiating recipe can be eaten as breakfast, lunch or dinner. Blackberries are rich in antioxidants and known for increasing circulation in the body. When days get colder, I tend to veer towards more nutrient dense and warming foods. You can heat the blackberry sauce right before serving. The coconut whipped cream gives this dish a good quantity of saturated fats which helps to utilize our omega 3 fatty acids. Enjoy! 

Ingredients:

1 cup of buckwheat flour
1 cup of all purpose flour (gluten free)
2 beaten eggs or 2 tablespoons of flaxseeds
¼ teaspoon of grey sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
250 ml water
coconut oil or grass-fed butter

Blackberry sauce:

1 cup of blackberries
2 tablespoons almond butter
2 tablespoons of water

Coconut whipped cream:

1 can of full fat coconut milkpancakes
1 teaspoon of vanilla extract
1 teaspoon of maple syrup (or omit)

Toppings:

few dried apple crisps (can be made at home with a dehydrator or bought at a health food store).
Handful of pecans
Fruit of choice ( I used nectarines)
1 tablespoon of hempseeds

Instructions:

Sift flour so there are no lumps anymore. Add baking soda, powder and salt and mix well. Add water to it and stir until smooth. Whisk eggs through it (or flaxseed if using*). In a cooking pan, melt a bit of coconut oil or butter. Make one pancake at a time until golden brown.

In the meantime, use a blender to mix blackberries with water and almondbutter into a sauce and set aside in a bowl.

Scoop fat from coconut milk and place in a blender. Add a bit of the coconut liquid and vanilla extract to make a whipped cream. Optional to blend in maple syrup for extra sweetness. This amount is for several rounds, so use 1 tablespoon to create your dish.

Decorate your plate as you wish and enjoy this warming breakfast, lunch or dinner.

  • If you are using flaxseeds instead of eggs, use a bit more water in the pancake batter as flaxseeds absorb liquid easier.