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Pancakes With Raspberry Coconut Yogurt Sauce
Pink Pancake Vibes I never made a pink pancake topping before, but I couldn’t resist to get a try! And it was so good. I just mixed vanilla coconut yogurt with warm raspberry sauce. That’s it, no sweeteners needed. So, let’s enjoy this stack. . . . . #bestofveganvalentine @bestofvegan #pancakes #breakfast #brunch #healthyfood #healthycuisines #beautifulcuisines #eathealthy #fitfood #glutenfree #sugarfree #dairyfree #heresmyfood #buzzfeedfood #eeeeeats #food @food #foodporn #foods4thought #WholeFoodsFaves #f52grams #foodie #gloobyfood @food_glooby #foodie_features @foodie_features #foodphotography #foodblogger #feedfeed @thefeedfeed #thrivemags @thrivemags #ahealthynut @a.healthy.nut #breakfastnbowls -@breakfastnbowls

Recipe

Recipe for 10 pancakes

Ingredients:

80g rice flour


50g chestnut flour


20g potato starch


20g raw sugar

1 tsp ground cinnamon


Pinch of salt


1 tbsp baking soda


1 tsp lemon juice


2 eggs (or flax eggs)


150ml almond milk


2 tbsp coconut oil


Directions:

In a large bowl, place the flour blend, sugar, cinnamon, salt and whisk to combine well.

In a small cup, place the baking soda, combine with lemon juice and add it to the flour blend. Separate the eggs and mix the egg yolks (or the whole flax eggs) with the milk and coconut oil.

Create a hole in the center of the dry ingredients and add the mixture. Mix well. Whisk the egg whites until it forms peaks and fold in very delicately with a wooden spoon.

Cook over low heat until bubbles form, then flip and cook on other side. Enjoy!


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