We’ve got your #pancakesunday needs covered with these decadent Tiramisu-inspired pancakes.
The combination of buckwheat flour and blanched almond meal gives the pancakes a soft ‘pudding’ like consistency, while the banana and mesquite provides natural sweetness. For the coffee, we have used organic, cold-dripped coffee which can be purchased from health food stores or alternatively, you can make your own (as we have done for this recipe). If you make your own, this needs to be done the day ahead to allow the coffee to steep. The quantity of coffee can be altered according to desired strength – we recommend using between 40-60 ml so the flavour isn’t too overpowering.
Serve pancakes with a drizzle of coffee-infused chocolate sauce and coconut yogurt for the ultimate healthy indulgence!
Prep time: 10 minutes
Cook time: 5-10 minutes
Serves: 4 (12 medium-sized pancakes)
Health benefits: Gluten free, dairy free and refined sugar free
Pancake Ingredients
1/3 cup buckwheat flour
1/3 cup blanched almond meal
1/4 cup cacao powder
1 tbsp mesquite powder, optional
1 tsp vanilla bean powder
3 organic eggs, separated
1 large, ripe banana
1/4 cup cold dripped coffee
1/4 cup coconut milk
1/4 tsp cinnamon
1/4 tsp Himalayan salt
2 tsp baking powder
Coffee-Infused Chocolate Sauce Ingredients
1/4 cup cold dripped coffee
2 tbsp smooth cashew butter
1 heaped tbsp cacao powder
1/2 tbsp coconut nectar
1 tbsp boiling water, add to desired consistency
Coconut yoghurt (to serve), optional
@healthsynergy (Hannah and Jen)
Instagram: https://www.instagram.com/healthsynergy/
Website: http://healthsynergy.com.au
