Whole Grain Pancakes with Raspberry Sauce and Coconut Whipped Cream

Pancakes

Whole Grain Pancakes with Raspberry Sauce and Coconut Whipped Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    pancakes


Ingredients

  • For the pancakes:

  • 2

    cups natural plant-based milk

  • ½

    cup 100 % whole buckwheat flour

  • ½

    cup oat flour

  • ½

    cup 100% whole grain spelt flour

  • 1

    cup Medjool dates, pitted

  • 2

    tsp. vanilla essence

  • tsp. baking powder

  • ½

    tsp. salt (omit for healthier version)

  • tsp. lemon juice

  • For the raspberry sauce:

  • 2

    cups frozen raspberries

  • ½

    cup date paste

  • ¼

    cup water

  • 1

    tsp. vanilla essence

  • tsp. lemon juice

  • tsp. cream sherry (optional)

  • For the "whipped cream":

  • 1

    can full-fat coconut milk, refrigerated overnight

  • 1

    tsp. vanilla essence

  • 1

    tbsp. date paste

Directions

1. Combine milk, dates, vanilla and lemon juice for pancakes in high-powered blender and blend until completely smooth. Combine remaining ingredients for pancakes in a bowl and mix well. Pour wet ingredients into dry and whisk together until completely combined. 2. Heat a non-stick frying pan to medium-low heat. Pour 1/4 cup of batter into pan at a time. Cook until lightly browned, flip and cook other side until both are lightly browned. Place on plate and cover with a dish cloth until ready to serve. 3. Combine all ingredients for raspberry sauce in small saucepan and heat on medium-low heat, stirring often. Continue to cook until smooth. Simmer until ready to serve. 4. Turn can of coconut milk upside down being careful not to shake the can. Open can and carefully drain off water. Scoop remaining coconut cream out of can and place into small bowl. Beat coconut cream on high using electric mixer until stiff peaks form. Add vanilla and date paste and beat until combined. 5. Top pancakes with warm raspberry sauce and coconut whipped cream and serve.


Nutrition

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