There’s no hiding my love for pancakes! These Spirulina Buckwheat Pancakes are something I’ve been tweaking, due to the spirulina. Spirulina has so many benefits, but doesn’t taste the greatest! After last weekend’s binge on Chocolate Easter eggs, this stack of pancakes was just what my body needed. Doing the Parkrun(ora bootcamp or yoga class) on Saturday? Cook off this prior to a run, and you have a delicious and wholesome meal to put all the vitamins lost back into your body.
You’ll want to put a can of coconut milk in the fridge the night before. Coconut cream is something I’ve become a little obsessed with lately, it’s a great and natural alternative to dairy whipped cream, or even frosting for cupcakes.
These pancakes are highly nutritious, low cal, and just overall delicious!
What you’ll need:
1/2 cup buckwheat flour
1/2 soy or almond milk
1/2 a teaspoon spirulina
1 teaspoon cinnamon
2 teaspoon vanilla extract
Toppings: 1 can of coconut milk
For the pancakes: In a mixing bowl, whisk together the buckwheat flour, spirulina, and cinnamon. In a jug mix the soy milk and vanilla extract. Slowly pour the wet ingredients into the dry, all while whisking. Once mixed thorough, set the batter to the side to rest.
For the coconut cream: After putting the can of coconut cream in the fridge overnight. Open it up, and what you’ll want to scoop into mixing bowl is the solidified/chunky part at the top of the can. With your mixer, just whip until the consistency of whipped cream. I folded in vanilla beans from the pod, but you can fold in vanilla extract or just leave on it’s own.
Now to make the pancakes! Melt a teaspoon of coconut oil up in a pan. Pour in the batter-just about half of a ladel. Repeat until batter is all gone. This batter should make about 5-6 depending on size. Top with coconut cream and a good lashing of date caramel sauce, and enjoy a guilt-free brunch!
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