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Saffron Banana Pancakes with Blackberry compote and Vanilla whip

Scale

Ingredients

Saffron Banana Pancakes

2 eggs

2 ripe bananas

1 package saffron (0,5 g)

1 teaspoon psyllium husk

1 teaspoon of baking powder

Coconut oil to fry

Blackberry compote

3 dl blackberries (fresh or frozen)

1,5 dl of water

4 tablespoons of chia seeds

1 teaspoon of vanilla powder

Vanilla whip

1 dl plant-based yogurt of your choice (I used oatgurt)

1 teaspoon of vanilla powder

Lime squeeze from a little less than half a lime

1 teaspoon raw honey

Instructions

Saffron Banana Pancakes

1. Add all the ingredients but the coconut oil, into a mixer.

2. Add some coconut oil in a frying pan and then use two tablespoons of the batter for each little pancake.

3. Fry on medium heat and flip the pancakes after they have started to get a little color on the downside.

Blackberry compote

1. Add all the ingredients in a saucepan and let simmer on medium heat for 4-5 minutes.

2. Remove the pan from the heat and pour the blackberry mix into a bowl.

3. Let cool and then place the bowl in the fridge. The chia seeds will then swell further and give the compote a slightly thicker consistency.

Vanilla whip

1. Mix all the ingredients and add sweetness to taste.

For serving

Add some chopped cashew nuts and sprinkle on top of your plate!