We all know I love a good pancake stack. In fact I think part of the success of one of our restaurants was the hype around what creation will we come up with this week. We featured flavours ranging from Tiramisu, Rose Scented Meringue, Peppermint Patty and everyones favourite Almond Butter Cups.
Having a good base recipe is the key to the successful pancakes. From there you can let your imagination go wild with flavours.
The pancakes in this post are simply stacked with Coconut yoghurt, Almond butter and Berry compote. Garnished with fresh seasonal berries.
¼ cup coconut flour
¼ cup tapioca flour
½ cup almond meal
½ teaspoon bi carb soda
½ cup almond milk or your choice of milk
3 tablespoon coconut oil
1 tablespoon coconut sugar
2 tablespoon protein powder
½ teaspoon vanilla paste
Coconut oil for cooking
Combine all dry ingredients into a large bowl and set aside.
Whisk together eggs, almond milk, coconut oil and vanilla paste.
Slowly pour into dry ingredients and gentle stir until you have a smooth batter. Allow to rest for 10 mins before cooking.
Gently warm coconut oil in shallow frypan and cook pancakes until golden on each side.
Note: To get nice height to your pancakes cook in lightly oiled egg rings.