Winter mornings in Stockholm can be gloomy. However a great breakfast can really light them up. How about some golden pancakes to start of your day? The talented stylist, yoga instructor and food creative Belén who arranges Breakfast & Yoga events around the city has this amazing recipe that will make any morning beautiful. These pancakes are super easy to make and anyone can eat them as they're free from eggs, gluten, baking powder and dairy. And we do suggest you put saffron in them (it is Christmas after all).
Who says you cannot eat art for breakfast?
recipe from In the making by Belén
"... they also turn out delicious by changing the turmeric for a pinch of saffron. Maybe this is something to try out during the Christmas days..." - Belén
1 cup almond flour
1 cup oat flakes (gluten free, if you like)
1 cup coconut milk
4 tbsp applesauce
3 tbsp physillium husk
A small piece of fresh ginger
A small knob of fresh turmeric or 1 tsp turmeric powder (or saffron!)
½ vanilla bean, seeds scraped
½ tsp nutmeg powder
A pinch of sea salt
Fresh fruits to serve (in this case pomegranate)
A handful crushed unsalted almonds
Maple syrup to garnish (you can also use agave, brown rice syrup…)
Coconut oil to fry
1 cup cashews (soaked overnight or for at least 4 hours. Soak them in water together with a tbsp of apple cider vinegar or lemon juice)
¼ cup nut milk or coconut milk
A pinch of vanilla powder and ground cinnamon
Squeeze the orange to make some juice. Place the oats in your food processor to make flour out of it. Add the bananas, oat and almond flour, coconut milk, applesauce and physillium husk into your blender and mix on high speed until smooth. Add the orange juice, ginger, turmeric with the rest of the spices and salt and mix one more time. (The dough should remain kind of thick but with a soft consistence, easy to stir with a spoon). Add some coconut oil with a brush in a pancake form or melt some spoons of coconut oil on a hot skillet. Take approx. one tbsp spoon of pancake mix and pour it on the hot pan (1 tbsp of mix = 1 pancake). Spread it slightly with the back of a spoon. Cook in medium-low heat. Check if the bottom had started to browned and then flip the pancake, cook it little bit more until it is ready.
Place the cashews in a strainer and rinse them under fresh water. Squeeze the orange to make some juice. Add all the ingredients into a blender and mix until you get a smooth and creamy texture.* You can place it in a container and keep it in the fridge if you like to have it more as a yogurt than a room temperatured cream.
Enjoy the pancakes with some cashew cream, fresh fruits, nuts, cacao nibs, coconut flakes… find your favourite garnish! For the ones who like them sweeter, drizzle some maple syrup on the top!
*Photo and recipe: Belén Vazquez Amaro