Easter pancake stack
Ingredients:
๐1 cup self rising flour
๐1/2 cup oat flour
๐1 tsp baking powder
๐1 tbsp jaggery powder
๐300ml oat milk
๐1 tbsp apple vinegar
๐2 tbsp coconut oil
Garnish:
๐150g cashews soaked
๐1/4 cup agave syrup
๐1 tsp @theorganiclabs ceremonial matcha powder
Method:
-Make cashew-matcha cream. Add soaked cashews, agave syrup and @theorganiclabs Ceremonial matcha into a high speed blender and blend until smooth. Transfer to a piping bag and leave in the fridge while cooking pancakes.
-Mix oat milk with apple vinegar.
-Mix all dry ingredients.
-Then add wet into dry, mix well to combine. Mix in coconut oil and let the batter sit for a few minutes.
-Add 2 tbsp of batter per pancake onto a heated slightly greased pan. Cook 1-2 min on each side.
-Garnish with cashews cream and mini chocolate eggs.
Enjoy!
๐1 cup self rising flour
๐1/2 cup oat flour
๐1 tsp baking powder
๐1 tbsp jaggery powder
๐300ml oat milk
๐1 tbsp apple vinegar
๐2 tbsp coconut oil
Garnish:
๐150g cashews soaked
๐1/4 cup agave syrup
๐1 tsp @theorganiclabs ceremonial matcha powder
Method:
-Make cashew-matcha cream. Add soaked cashews, agave syrup and @theorganiclabs Ceremonial matcha into a high speed blender and blend until smooth. Transfer to a piping bag and leave in the fridge while cooking pancakes.
-Mix oat milk with apple vinegar.
-Mix all dry ingredients.
-Then add wet into dry, mix well to combine. Mix in coconut oil and let the batter sit for a few minutes.
-Add 2 tbsp of batter per pancake onto a heated slightly greased pan. Cook 1-2 min on each side.
-Garnish with cashews cream and mini chocolate eggs.
Enjoy!
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$11.00 USD
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$11.00 USD
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$122.00 USD
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$116.00 USD
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$94.00 USD