Heavenly holiday pancakes

Vegan, gluten and sugar free

 

 

When it comes to food, for me there is nothing more exciting than having a seemingly indulgent meal while knowing that in reality it is even healthier than a bowl of a salad.

 

Having said that, I love cooking as natural and as guilt free as possible, so here I created perfectly clean buckwheat - beetroot pancakes without using any extra sweeteners for the batter due to natural sweetness of the beet. And they turned out to be the best and fluffiest pancakes I have ever tried.

 

Ingredients:

 

For the batter:

 

1 cup organic (green) buckwheat flour, ideally sprouted

1 cup beetroot juice

juice of 1/2 lemon

a pinch of Himalayan salt

a pinch of organic baking powder

coconut oil for cooking

 

For the cream:

 

1 perfectly ripe soft avocado

juice of 1/2 lemon

1 tsp sweetener of your choice (agave, maple syrup or if not vegan - honey)

 

For the sauce:

 

1 cup frozen blueberries

juice of 1/2 lemon

1 tsp sweetener of your choice (agave, maple syrup or if not vegan - honey)

 

 

 

Instructions:

 

Mix all the batter ingredients until perfectly combined. The texture should be quite tick yet still liquid - as of sour cream. Preheat the pan with a small amount of coconut oil on it. Pour the batter onto the pan and cook until the upper side almost dry, then turn it around and cook for a few more moments  - until the other side is also golden. Repeat.

 

Meanwhile start preparing the cream by blending all the ingredients in a high speed blender. The texture should be very creamy. Blend also all the sauce ingredients together.

 

Make a short or tall stack according to your choice, top it with cream and pour over the sauce. Sprinkle with pomegranate seeds. Best enjoyed with a cup of linden tea and lots of laughing.

 

Enjoy!

Much love,

Inga