100 Grams Oat Flour
100 Grams Rice Flour
100 Grams Almond Flour
20 Grams Coconut Oil
20 Grams Coconut Yogurt
50 grams collagen protein (or any protein of choice)
2 Large Eggs
Pecans Roasted and crushed 200 Grams (can roast yourself)
150 Grams Oat Milk or any milk of choice (Might need more depending on consistency)
Pinch of Salt
Baking Powder 2 Tablespoons
Honey 50 Grams
Fresh blueberries 200 Grams
100 Grams Rice Flour
100 Grams Almond Flour
20 Grams Coconut Oil
20 Grams Coconut Yogurt
50 grams collagen protein (or any protein of choice)
2 Large Eggs
Pecans Roasted and crushed 200 Grams (can roast yourself)
150 Grams Oat Milk or any milk of choice (Might need more depending on consistency)
Pinch of Salt
Baking Powder 2 Tablespoons
Honey 50 Grams
Fresh blueberries 200 Grams
Butter for frying
Combine all ingredients except for blueberries and butter with whisk until smooth.
Add butter to medium heat non stick frypan
Once pancakes have been laid evenly one at a time onto frying pan, put a few blueberries in each pancake, once bubbling flip pancakes over about 2-3 mins each side on medium heat. The blueberries should leak and melt into each pancake while it's cooking. Adds a nice touch of flavour.
Decorating the pancakes
Fresh Strawberries 100 Grams (washed and chopped)
Fresh Raspberries 100 Grams (washed and chopped)
Rose Petals (optional)
Freeze dried strawberry (optional)
Maple Syrup
Ricotta and fresh cream Quenelle (optional)
Smooth Ricotta 100 Grams
Fresh Cream 200 Grams
Vanilla Bean Paste 10 Gram
Whip in a bench top mixer (whisk attachment) or hand mixer for 3-5mins on medium until medium firm peaks are reached. Quenelle with a hot spoon on pancakes that have been decorated with fruit and rose petals.
Combine all ingredients except for blueberries and butter with whisk until smooth.
Add butter to medium heat non stick frypan
Once pancakes have been laid evenly one at a time onto frying pan, put a few blueberries in each pancake, once bubbling flip pancakes over about 2-3 mins each side on medium heat. The blueberries should leak and melt into each pancake while it's cooking. Adds a nice touch of flavour.
Decorating the pancakes
Fresh Strawberries 100 Grams (washed and chopped)
Fresh Raspberries 100 Grams (washed and chopped)
Rose Petals (optional)
Freeze dried strawberry (optional)
Maple Syrup
Ricotta and fresh cream Quenelle (optional)
Smooth Ricotta 100 Grams
Fresh Cream 200 Grams
Vanilla Bean Paste 10 Gram
Whip in a bench top mixer (whisk attachment) or hand mixer for 3-5mins on medium until medium firm peaks are reached. Quenelle with a hot spoon on pancakes that have been decorated with fruit and rose petals.