Name: Saffron Banana Pancakes with Blackberry compote and Vanilla whip
Yield: 2 portioner
Cuisine: Swedish
Ingredients: 2 eggs; 2 ripe bananas; 1 package saffron (0.5 g); 1 teaspoon psyllium husk; 1 teaspoon baking powder; Coconut oil to fry; 3 dl blackberries (fresh or frozen); 1.5 dl water; 4 tablespoons chia seeds; 1 teaspoon vanilla powder; 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

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.
3
Let cool and then place the bowl in the fridge. The chia seeds will then swell further and give the compote a slightly thicker consistency.

1
Mix all the ingredients and add sweetness to taste.

1
Add some chopped cashew nuts and sprinkle on top of your plate!

Ingredienser