Spirulina Pancake Recipe by Carmel Hall
Pancakes with a date caramel sauce, by Carmel Hall. A guilt-free brunch.
Ingredients
| 1/2 cup | 120 ml | buckwheat flour |
| 1/2 cup | 120 ml | soy or almond milk |
| 1/2 tsp | 2.5 ml | spirulina |
| 1 tsp | 5 ml | cinnamon |
| 2 tsp | 10 ml | vanilla extract |
| 1 can | coconut milk | |
| 20 | dates (Medjool are the queens of dates) | |
| 1 tsp | 5 ml | vanilla |
| little pinch | sea salt | |
| bowl and cup | warm water |
Instructions
Equipment: food processor
- In a mixing bowl, whisk together the buckwheat flour, spirulina, and cinnamon.
- In a jug mix the soy milk and vanilla extract.
- Slowly pour the wet ingredients into the dry, all while whisking. Once mixed thoroughly, set the batter to the side to rest.
- After putting the can of coconut cream in the fridge overnight, open it up, and what you'll want to scoop into mixing bowl is the solidified/chunky part at the top of the can.
- With your mixer, just whip until the consistency of whipped cream. I folded in vanilla beans from the pod, but you can fold in vanilla extract or just leave on it's own.
- Melt a teaspoon of coconut oil up in a pan. Pour in the batter - just about half of a ladle. Repeat until batter is all gone. This batter should make about 5-6 depending on size.
- Soak 20 dates in a bowl of warm water for about 15 minutes. Strain after they're soft.
- In your food processor, add a little bit of the cup of water. Blitz until smooth, you may need to add a little more of the cup of water, depending on what consistency you're going for.
- Top with coconut cream and a good lashing of date caramel sauce, and enjoy a guilt-free brunch!