1 - 2 teaspoons of Stevia (depending on how sweet you would like your cream!)
1 banana, chopped
1 handful of raspberries, sliced in half
Half a pomegranate
Drizzle of maple syrup
Chill the coconut milk in it’s tin before preparing your pancake batter. This will allow your cream to be nice and cold when serving on top of your pancakes!
Pour your Pancake mix into a large mixing bowl and add in wet ingredients. (To make half the amount of pancakes simply add half the pancake mix and half the additional ingredients)
Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
Slice the raspberries in half and add them into batter. Mix well!
Heat a frying pan over a high heat and add a small amount of coconut oil to grease the pan.
Once hot, reduce to a medium heat and add 2 dessert spoons of the batter to the centre of the pan and cook.
Fry on each side for 2 mins or until the pancake is golden brown.
Repeat steps 3-5 until all the pancake mixture has been used
The mix should make 16 medium sized pancakes. (Suitable for freezing once made)
Remove coconut milk from fridge and scoop out the solid topping (keep the liquid for cooking!). Add this into a mixing bowl along with Stevia and the remaining raspberries and whip until a smooth, creamy consistency is formed.
Next, it’s time to decorate!
We’ve used sliced banana, chopped raspberries and pomegranate seeds to decorate our pancakes but feel free to use your favourite fruits!
Scoop two tablespoons of the coconut cream onto your pancakes and sprinkle over more fruit or chopped nuts