Since when could you not devour a heavenly plate which looks like this which is fully VEGAN, HEALTHY and GODDAM DELICIOUS?! That’s right…Never! Since Sunday is the only day I’m not complied to awakening at the crack of dawn it’s the one day I get to create even yummier and nutritious plates for breaky. This week it turns out these delicious Buckwheat pancakes were on the menu and they went down a treat in fuelling a productive day of studying!
For the pancake:
- 1/4 cup buckwheat flour
- 1 medium banana
- 1/4 cup almond/soya milk
For the banana/berry nice cream:
- 2 medium bananas (frozen)
- 1/5 cup frozen berries
- Drop of soya milk
For the cacao caramel sauce:
- 3 medjool dates
- Sprinkle of cacao powder
- 1 tbsp water
- To make the pancake blend the buckwheat flour, banana and almond milk in a food processor and leave this mixture to stand for approximately 10-20 minutes until it thickens slightly
- Heat a dash of coconut oil in a frying pan and once melted spoon in the pancake mixture (my mixture was enough for one large pancake with a little bit of pancake mix left over)
- Once the top of the pancake has formed holes on the surface you know your pancake is ready to be flipped (about 2-3 minutes)
- Flip over and cook for the same duration of time on the opposite side, serve on a warm plate.
- Move on to making your ice-cream! Blend 1 frozen banana in a food processor and once it reaches a creamy consistency top on your pancake
- Add the remaining frozen banana to the blender, blitz and then add your frozen berries and a dash of soya milk
- Serve this with your pancake alongside the plain banana ice-cream
- For the caramel sauce blend the dates, cacao and water until it forms a desired caramel consistency (if it is too gloopy add a little extra water so it is thin enough to drizzle over your yummy pancake)
- A drizzle of your yummy date caramel sauce and a garnish of frozen berries and ~VOILA~ you’re done!
Tuck in and enjoy!