
RECEPT
Saffron Banana Pancakes with Blackberry compote and Vanilla whip
Portioner: 2
Saffron Banana Pancakes
2 eggs
2 ripe bananas
1 package saffron (0.5 g)
1 teaspoon psyllium husk
1 teaspoon baking powder
Coconut oil to fry
Blackberry Compote
3 dl blackberries (fresh or frozen)
1.5 dl water
4 tablespoons chia seeds
1 teaspoon vanilla powder
Vanilla Whip
1 dl plant-based yogurt (e.g., oatgurt)
1 teaspoon vanilla powder
Lime squeeze from a little less than half a lime
1 teaspoon raw honey
- 1
Add all the ingredients but the coconut oil, into a mixer.
- 2
Add some coconut oil in a frying pan and then use two tablespoons of the batter for each little pancake.
- 3
Fry on medium heat and flip the pancakes after they have started to get a little color on the downside.
- 1
Add all the ingredients in a saucepan and let simmer on medium heat for 4-5 minutes.
- 2
Remove the pan from the heat and pour the blackberry mix into a bowl.
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