I N G R E D I E N T S
PANCAKES
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 cup buckwheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
LAVENDER CHOCOLATE SAUCE
3 tablespoons of cocoa powder
1 tablespoon of coconut butter or oil
1 tablespoon of maple syrup or a sweetener of your choice
1/4 cup of almond milk
2 drops of organic high quality lavender essential oil
I use young living or doTERRA as they ensure their oils can be taken internally
TAHINI CARAMEL
2 tablespoons of tahini
2 tablespoons of maple syrup or a sweetener of your choice
A splash of almond milk or coconut milk
ACAI NICECREAM
1/2 block of frozen acai puree or 1tbs of acai powder
2 frozen bananas
M E T H O D
PANCAKES
In a medium bowl combine almond milk and apple cider vinegar.
Set aside for 5 minutes.
In a seperate bowl, add buckwheat flour, baking powder and baking soda.
Slowly pour the wet ingredients into the dry ingredients; stir until combined.
Let the batter to sit for 5 minutes.
On a greased pan, add 1/4-cup dollops of the batter.
Cook for a few minutes on each side, until lightly browned.
LAVENDER CHOCOLATE SAUCE
Heat all ingredients together in a pot on low heat.
TAHINI CARAMEL
Heat all ingredients together in a pot on low heat.
ACAI NICECREAM
Add all ingredients to a high-speed blender blend until it turns to a creamy consistency add more water or milk if the consistency is too thick.
Stack pancakes, add sauces & nice cream. I also like to add toasted buckwheat grains, cocoa chips and toasted coconut flakes.
Enjoy xx
Kommentare