Day Three of “The Breakfast Club”, with Madeleine Shaw, Nutritional Coach. This recipe is by Me or “Make & Bake From Scratch”. It is simply delicious. If you missed Day One ” Mon Petit Chou Fleur“, and Day Two “Banana Breaky Bites“, you can read about them by clicking the links.
This recipe works great on Saturday or Sunday morning when you have time on your hands. I used walnut flour but feel free to change to ground almonds or coconut flour. It is a very simple recipe with delicious flavours. The macadamia and raw cacao butter is rich and chocolaty like a homemade nutella without all the added sugar. The recipe is gluten-free, wheat free and dairy free.
Walnut Flour Pancakes
(Makes 6-7 pancakes)
2/3 cup Walnut Flour (I make my own in the food processor)
3 Free Range Eggs
¼ teaspoon Baking Soda
1 teaspoon Vanilla Powder
1 teaspoon Rice Syrup/Honey, you can add more if you have a sweet tooth but be sugar conscious or substitute the rice syrup with half of a banana
Drop of Almond Milk/Coconut Milk
Walnut Flour: I make my own walnut flour using the food processor. Add 100g Walnut to the processor. Blitz until crumbly texture forms, similar to ground almonds. Be careful not to overdo it or it will turn into butter. Viola! Walnut Flour. Store left over flour in an airtight container.
Next add ingredients to the food processor, combine. In a 16cm (small pancake frying pan) frying pan add ½ teaspoon of extra virgin coconut oil, once melted pour the pancake mixture in the pan. Cook on both sides till golden brown.
Remove from the pan; serve with raspberries and macadamia & raw cacao butter.
Macadamia & Raw Cacao Butter
2 heaped tablespoons Unsweetened Macadamia Nut Butter
1 teaspoon Raw Cacao Powder
Drop of Coconut Water
Pop in food process, blitz until combined or you could add the ingredients to a jug and mix together with a spoon. Serve in a little side dish.
Eat Real, Great Feel!