Impostor Pancakes with blue spirulina, coconut yogurt, berries & mint
Preparation time: 45 min - Difficulty: easy
- Vegan - Lactose-free - Gluten-free - Sugar-free
Ingredients for 10-12 small pancakes:
- 1 banana
- 1 ripe banana
- 100 g buckwheat flour
- 100 ml coconut rice milk
- 10 g blue spirulina powder
- 2 tsp tartar baking powder
- 1 pinch fleur de sel
- 1 pinch cinnamon
- coconut oil for the pan
Yogurt topping:
- 100 g coconut yogurt
- juice of 1 lime & a few zest
- 3-4 mint leaves
- 1 handful frozen blackberries
- coconut flakes or chips
- fresh mint
- 1 banana
- 1 ripe banana
- 100 g buckwheat flour
- 100 ml coconut rice milk
- 10 g blue spirulina powder
- 2 tsp tartar baking powder
- 1 pinch fleur de sel
- 1 pinch cinnamon
- coconut oil for the pan
Yogurt topping:
- 100 g coconut yogurt
- juice of 1 lime & a few zest
- 3-4 mint leaves
- 1 handful frozen blackberries
- coconut flakes or chips
- fresh mint
Preparation:
Mix all ingredients for the pancakes well in a bowl with a whisk.
Heat a large frying pan with a little coconut oil.
Pour 2 tablespoons batter per pancake into the pan and spread lightly. (The pancakes will be about 15 inches in diameter).
Turn after about 1 minute.
Layer the pancakes and decorate the stack with peanut butter and blackberries.
