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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



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