|90 g||flour — wholemeal|
|45 g||flour — self-raising|
|30 g||almond meal|
|7,5 ml||Robertson's baking powder|
|salt — pinch|
|30 ml||coconut oil — or melted butter|
|5 ml||vanilla — extract|
|125 ml||LANCEWOOD® 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|
|1 tsp||vanilla — extract|
|honey — and nut butter|
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.
Reprinted with the permission of Bibby’s Kitchen@36.
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