Coconut Pancake Crumble Topped with Berries, Chia Pudding & Cacao

This is what I’d call the ultimate breakfast!

Coconut_Pancake_Crumble_Topped_Berries_Chia_Pudding_Cacao_Recipe_001

Funny story is, it was not intended to be this way. I was all excited about cooking pancakes, until I realised the batter was too wet and just flew everywhere on the frying pan. I thought, no. I wasn’t going to waste it because aside from that it was too wet to actually form the shape of a pancake, it tasted great. So instead, I came up with a whole new idea for a meal.

Sometimes, things really have to go wrong for you to find other ways. I would not have even thought of this if it wasn’t for the pancake recipe not working out.

Coconut_Pancake_Crumble_Topped_Berries_Chia_Pudding_Cacao_Recipe_002

Moral of this story: Don’t be upset when things don’t go the way you planned, because often something even better can come out of it.

Coconut Pancake Crumble Topped with Berries, Chia Pudding & Cacao

1 ripe banana
3/4 cup almond milk
1/4 cup spelt flour
1/2 cup brown rice flour
1/2 cup oat flour
1/4 cup malted barley flour
2 tablespoons whole wheat flour
2 tablespoons shredded coconut
1 tablespoon rice bran
1 tablespoon extra light olive oil
1 tablespoon almond butter
2 teaspoons baking powder
Cooking Spray

Chia pudding
1/4 cup almond milk
2 tablespoons chia seeds
1 teaspoon pure maple syrup

Topping
1/2 teaspoon pure maple syrup
1 tablespoon almond butter
2 strawberries
10 raspberries
1 teaspoon cacao nibs
1 tablespoon coconut flakes

Firstly, put the banana in a high speed blender and blend it until it’s completely smooth. That way, things will be much easier when you’re mixing the batter. Add the blended banana into a large bowl, then add the almond milk, spelt flour, brown rice flour, oat flour, malted barley flour, whole wheat flour, rice bran, shredded coconut, olive oil, almond butter and baking powder. Whisk until everything is nice and smooth.

Spray some non-stick oil into a big saucepan or frying pan and turn the heat on medium high. Pour in the mixture and allow it to 15-20 minutes. Be sure to constantly stir and flip it around so that both sides get cooked. It doesn’t matter if the pieces break off into smaller parts.

While the batter is cooking, you can make the chia pudding. Combine the chia seeds with almond milk and maple syrup in a small ball and allow it to sit for 10-15 minutes so they gel up.

Once you see the pancake crumble is hard (the batter in the middle isn’t sticky anymore), spoon it onto a plate. Then, spoon the chia pudding on top, and pour the almond butter and maple syrup above the chia pudding. Chop some strawberries and spread it on top along with some raspberries, cacao nibs and coconut flakes.

Coconut_Pancake_Crumble_Topped_Berries_Chia_Pudding_Cacao_Recipe_004

Coconut Pancake Crumble Topped with Berries, Chia Pudding & Cacao
Serves: 2
 

Ingredients
  • 1 ripe banana
  • ¾ cup almond milk
  • ¼ cup spelt flour
  • ½ cup brown rice flour
  • ½ cup oat flour
  • ¼ cup malted barley flour
  • 2 tablespoons whole wheat flour
  • 2 tablespoons shredded coconut
  • 1 tablespoon rice bran
  • 1 tablespoon extra light olive oil
  • 1 tablespoon almond butter
  • 2 teaspoons baking powder
  • Cooking Spray
Chia pudding
  • ¼ cup almond milk
  • 2 tablespoons chia seeds
  • 1 teaspoon pure maple syrup
Topping
  • ½ teaspoon pure maple syrup
  • 1 tablespoon almond butter
  • 2 strawberries
  • 10 raspberries
  • 1 teaspoon cacao nibs
  • 1 tablespoon coconut flakes

Instructions
  1. Firstly, put the banana in a high speed blender and blend it until it’s completely smooth. That way, things will be much easier when you’re mixing the batter. Add the blended banana into a large bowl, then add the almond milk, spelt flour, brown rice flour, oat flour, malted barley flour, whole wheat flour, rice bran, shredded coconut, olive oil, almond butter and baking powder. Whisk until everything is nice and smooth.
  2. Spray some non-stick oil into a big saucepan or frying pan and turn the heat on medium high. Pour in the mixture and allow it to 15-20 minutes. Be sure to constantly stir and flip it around so that both sides get cooked. It doesn’t matter if the pieces break off into smaller parts.
  3. While the batter is cooking, you can make the chia pudding. Combine the chia seeds with almond milk and maple syrup in a small ball and allow it to sit for 10-15 minutes so they gel up.
  4. Once you see the pancake crumble is hard (the batter in the middle isn’t sticky anymore), spoon it onto a plate. Then, spoon the chia pudding on top, and pour the almond butter and maple syrup above the chia pudding. Chop some strawberries and spread it on top along with some raspberries, cacao nibs and coconut flakes.

 

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