Coconut and cacao is one of our favourite flavour pairings - even better when combined in a delicious and nutritious pancake recipe! This beautiful creation by Aduna Triber Heike is the perfect option for a decadent weekend breakfast and is packed with protein and healthy fats to keep you feeling satisfied all morning.
2 tsp Aduna Super-Cacao powder
3/4 cup unsweetened shredded coconut
2 tbsp coconut blossom sugar
1 1/2 tsp baking powder
pinch of pink Himalayan salt
1/2 cup whole spelt flour
1/2 cup cashew meal
2 tbsp coconut flour
1 medium ripe banana, mashed
2 tbsp melted coconut oil
1 cup + 1 tbsp coconut milk (reduced fat), or nut milk coconut oil, for frying
Preheat oven to 175C and spread the coconut on a lined baking sheet. Place in the oven and bake for 3-5 min, stirring from time to time to ensure it doesn't burn. Set aside to cool, reserving 1-2 tsp for topping.
Add the toasted coconut and coconut blossom sugar to a blender and blend until well combined. Transfer to a bowl and stir in the remaining dry ingredients.
In a separate bowl, whisk together all the wet ingredients. Pour over the dry and stir gently to combine, but be careful not to overmix.
If you have a sweet tooth, you can add a splash of maple syrup to the batter too.
Leave the batter to sit for approx. 5 mins while you heat a non-stick frying pan with a teaspoon of coconut oil over medium heat. Using a spoon, pour the batter in circles into the pan and sprinkle with the reserved toasted coconut.
Flip gently when little bubbles appear, then cook for a further minute or two. Repeat until all the batter is used up.
Garnish with seasonal fruit and drizzle with maple syrup.
Recipe by tastyasheck