Wholemeal pancake stack with fruity ice cream whip

Bibby's Kitchen
4 servings Prep: 30 mins
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By Food24 April 24 2017
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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
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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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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