Wholemeal pancake stack with fruity ice cream whip



Ingredients 22
Servings 1
Time 30 min

Ingredients

  • 90
    g
    wholemeal flour
  • 45
    g
    self-raising flour
  • 30
    g
    almond meal
  • 7,5
    ml
    baking powder
  • a pinch of salt
  • 30
    ml
    coconut oil or melted butter
  • 1
    egg
  • 30
    ml
    honey
  • 5
    ml
    vanilla extract
  • 125
    ml
    buttermilk
  • 60
    ml
    fresh milk
  • 125
    ml
    double cream yoghurt
  • OPTIONAL TOPPINGS:
  • caramelised apples, pears, bananas, figs or nectarines
  • 1
    cup
    raspberries, fresh or frozen
  • maple glazed bacon (great for lazy weekend brunch)
  • FRUITED NICE CREAM WHIP:
  • 500
    ml
    double cream yoghurt poured into ice cube trays and frozen
  • 2
    large bananas, peeled, roughly chopped and frozen
  • 30
    ml
    honey
  • 1
    tsp
    vanilla extract
  • honey and nut butter, to serve (optional)
 

Method

30 min
 
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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Read more on: ice cream  |  food24  |  recipes  |  fruit  |  pancakes
 

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