Caramel Slice Pancakes with hazelnut crumble and choc-tahini sauce. Pancakes don’t get much better than this! The team at @healthsynergy have never made breakfast in bed sound so good.
1/2 heaped cup buckwheat flour
2 serves ProPlenish Original or ProPlenish Marine Collagen +
1 tbsp mesquite powder, optional
1/2 tsp baking powder
1/2 tsp vanilla bean powder
2 organic eggs, separated
1 ripe banana
1/4 cup raw cashews
3/4 cup filtered water
4 medjool dates
1 tbsp hulled tahini
1/4 tsp Himalayan salt
1 tsp coconut oil, to cook
1/4 cup hazelnuts
2 tbsp shredded coconut
2 medjool dates
1/2 tsp cinnamon
1/2 tsp coconut oil, melted
2 tbsp cacao powder
1 tbsp hulled tahini
1 tbsp coconut nectar
Boiling water, add until desired consistency is reached
Firstly prepare the hazelnut crumble. Combine all crumble ingredients in a blender and briefly blend until it forms a ‘crumble’ like consistency, set aside | Then make choc-tahini sauce. Combine all sauce ingredients in a small bowl and mix until smooth, set aside while you make the pancakes | Combine buckwheat flour, baking powder, ProPlenish marine collagen, vanilla and mesquite powder in a large mixing bowl, mix well | Then combine all remaining ingredients (except egg whites) in a blender, blend until smooth | Add to dry mixture, mixing well | Beat egg whites until firm peaks form and then gently fold into the pancake mixture | Place coconut oil in a non-stick pan and allow to melt over low-medium heat | Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form) | Flip and allow the other side to cook for another minute or so | Repeat this process for the rest of the mixture | Stack pancakes and serve with a drizzle of choc-tahini sauce and hazelnut crumble | Serve and enjoy
Serves 3-4
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