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Kokos-Pancakes

Name: Kokos-Pancakes
Prep time: 20 min
Cook time: 10 min
Yield: 6
Ingredients: 50 g Spelt flour; 10 g Sojamehl; 1 Tsp. Baking powder; 200 ml Coconut drink; 20 g Coconut flour; 1 tbsp. Cashewmus; 3 tbsp. Coconut shavings; 1 Tsp. Coconut oil; 2 tbsp. Agave syrup; 1 point of a knife Vanilla; 1 handful Blueberries; 1 handful Blackberries; 1 Coconut chips

Easy 30 April 2018

Preparation time

20 min

Cooking time

10 min

Bring palm trees, beach and coconuts home. With this feel-good recipe you can make a nice start to your morning or surprise your loved ones with it. The combination of creamy cashew puree, a fluffy dough and fine coconut flavor not only tastes like vacation, but also looks great on the plate.

Ingredients for

50 g	Spelt flour
10 g	Sojamehl
1 Tsp.	Baking powder
200 ml	Coconut drink
20 g	Coconut flour
1 tbsp.	Cashewmus
3 tbsp.	Coconut shavings
1 Tsp.	Coconut oil
2 tbsp.	Agave syrup
1 point of a knife	Vanilla
1 handful	Blueberries
1 handful	Blackberries
1	Coconut chips

Step 1/8
Combine spelt flour, coconut flour, baking powder, soy flour and vanilla.
Step 2/8
Add coconut drink and agave syrup.
Step 3/8
Leave the dough to stand for about 10 minutes.
Step 4/8
Grease a pan with coconut oil and place 1 tablespoon of the batter per pancake in the pan.
Step 5/8
Warm the cashew puree to make it more liquid and therefore easier to spread.
Step 6/8
Spread the shredded coconut on a plate.
Step 7/8
Dip the finished pancakes first with the edge in the cashew puree and then garnish with coconut flakes.
Step 8/8
Stack all the coconut pancakes on top of each other and garnish them with the berries, remaining cashew puree and coconut chips.