Name: Wholemeal pancake stack with fruity ice cream whip
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 90 g flour wholemeal; 45 g flour self-raising; 30 g almond meal; 7,5 ml Baking powder; salt pinch; 30 ml coconut oil or melted butter; 1 eggs; 30 ml honey; 5 ml vanilla extract; 125 ml Buttermilk; 60 ml milk fresh; 125 ml yoghurt double cream; apples or pears, bananas, figs, nectarines, caramelised; 1 cup raspberries fresh or frozen; 500 ml yoghurt double cream; 2 bananas chopped; 30 ml honey; 1 tsp vanilla extract; honey and nut butter

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Ingredients (19)

90 g	flour — wholemeal
45 g	flour — self-raising
30 g	almond meal
7,5 ml	Baking powder
	salt — pinch
30 ml	coconut oil — or melted butter
1	eggs
30 ml	honey
5 ml	vanilla — extract
125 ml	Buttermilk
60 ml	milk — fresh
125 ml	yoghurt — double cream

OPTIONAL TOPPINGS:

	apples — or pears, bananas, figs, nectarines, caramelised
1 cup	raspberries — fresh or frozen

FRUITED NICE CREAM WHIP:

500 ml	yoghurt — double cream
2	bananas — chopped
30 ml	honey
1 tsp	vanilla — extract
	honey — and nut butter

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Method:

In a large bowl, sift together the wholemeal flour, self-raising flour, almond meal, baking powder and salt.

In a jug, whisk together the coconut oil, egg, honey, vanilla, buttermilk, yoghurt and milk.

Add the wet ingredients to the sifted flour and mix to combine.

Heat a non-stick pan until hot, add a knob of butter and ladle ¼ cup batter per pancake into the pan.

Cook until tiny bubbles form on the top, turn over and cook until golden.

Repeat with remaining batter.

For the fruited nice cream whip, place all the ingredients in a blender and blitz until smooth and creamy.

To serve, stack the warm pancakes in a bowl, spoon over the nice cream fruit whip, top with berries or caramelized fruit, drizzle with honey and a spoonful of chocolate nut butter.

Serves 4.

Reprinted with the permission of Bibby’s Kitchen@36.

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