Pitaya pancakes

Pitaya pancakes

Pitaya pancakes

Ingredients

  • 100 g buckwheat flour
  • 80 g white rice flour
  • 2 teaspoons baking powder
  • 2-3 teaspoons pitaya powder
  • 4-5 tablespoons agave
  • 2.5 dl almond milk

Instructions

  1. Place pancake ingredients in a medium-sized bowl and mix until well combined. Adjust sweetness. 
  2. Brush the pan with coconut oil and preheat it under medium-low heat. Pour the batter into small circles (I used 1.5 tablespoons for each pancake). 
  3. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side. 
  4. Serve with coconut yogurt and top with blueberries and cherries.


Related Posts

Butterfly pea flower pancakes

Butterfly pea flower pancakes

  Print Butterfly pea flower pancakes Ingredients Pancakes 100 g buckwheat flour 80 g white rice flour 2 teaspoons baking powder 2 teaspoons butterfly pea flower powder 4-5 tablespoons agave 250 ml almond milk Chocolate sauce 60 g coconut cream the thickened coconut cream from […]

Ice cream mini bundt cakes

Ice cream mini bundt cakes

Print Ice cream mini bundt cakes Ingredients Mini bundt cakes 100 g cashews previously soaked for minimum 4 hours 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk juice of 1/2 lemon 3 tablespoons agave 4 tablespoons pitted sweet […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.