I´ve been obsessing over these superfood pancakes for a good reason. Take a peek at the amazing ingredient list and whip up a batch ASAP. They’re even kid-approved!
These adaptogenic, superfood pancakes are comforting, delectable and even children will eat them!
The recipe is gluten-free, vegan and as easy to put together as a morning smoothie, and includes a slew of my favorite beautifying superfoods.
4 to 6
1 cup of gluten free oats
1/2 cup ground almonds
2 tablespoons of coconut sugar (or other sweetner of choice)
2 tablespoons of desiccated coconut
1 tablespoon Lucuma – wound healer and tissue regenerator, reversing the effects of aging and inflammation
1 teaspoon Chaga – for some DNA protection and glowing skin
1/2 teaspoon each raw vanilla bean powder, cinnamon & cardamom
pinch pink salt
1 cup of coconut milk
2 tablespoons of freshly ground chia or flax seeds
1 ripe banana
1 teaspoon apple cider vinegar
2 pears, cut in slices (or other seasonal fruit)
Coconut oil (for cooking)
To make your pancake batter, blend all the pancake ingredients, except the apple cider vinegar in a food processor until smooth. Add the vinegar,and pulse a few times to mix them through the mixture. Heat half a teaspoon of coconut oil in a pan, then spoon in large spoonfuls of pancake batter, decorate with the pear slices. Allow to cook on a medium heat for 4 minutes or until golden brown, then flip and repeat on the other side. Don’t be tempted to use a higher heat to speed up the process – they will end up burnt on the outside and raw in the middle! Repeat the process until all your pancakes are cooked and the peras golden. Dollop with some coconut yogurt and dust with cinnamon and enjoy!
March 21, 2017
Breakfast, Desserts, Snacks