Paaaaaancakes!!!!!!
The recipe is inspired by my great trainer and good friend Sebastian Copienwhere you should definitely pay a visit.
Preparation time: approx. 30 min
Ingredients for 2 portions
For the pancakes:
- 60 g spelt flour (type 630)
- 60 g wholemeal spelt flour
- 20 g lupin flour
- 1 tsp cane sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp frying oil
- 120 ml oat milk
- 120 ml soya milk
- some frying oil for frying
For the strawberry cream:
- 200 g frozen strawberries
- 1 banana
- 3 Medjool dates, pitted
- 150 ml soya milk
- ½ tsp ground vanilla
For the intermediate layers and the decoration:
- Almond butter / peanut butter
- vegan chocolate cream
- hulled hemp seeds
- Edible flowers
Preparation
For the strawberry cream, mix all the ingredients in a blender until smooth.
Heat a little frying oil in a non-stick frying pan and pour the batter into the pan with a ladle - depending on the size of the pan - to make 1-3 approx. 12 cm pancakes.
Bake them at a medium temperature until the edges have browned slightly and the batter has dried on the top. Carefully turn the pancakes over with a spatula and finish baking on the other side.
Proceed in exactly the same way with the remaining dough.
Place the pancakes on a wire rack until the batter is completely baked. Then stack the pancakes on a plate and spread the nut butter and chocolate cream in the middle layers as desired.
When you have finished stacking the pancake tower, pour over the strawberry cream and decorate with the hemp seeds and flowers.
Have fun at the gourmet festival!
Your Katinka