Ingredients for 5-6 pancakes:
Pancakes: 110ml almond milk, 80g lupin flour, 20g almond flour, 4 omega 3 eggs, ½ tsp xantham gum (Holland and barrett), 20g melted butter, 1 tsp baking powder, ½ tsp salt.
Salted granola: 40g chopped pecan nuts, 10g pumpkin seeds, 10g sunflower seeds, ½ tsp coconut fat, a pinch of turmeric and paprika. A pinch of salt.
Avocado cream: 1 avocado, 1 lime, 2 tbs of fresh coriander, a pinch of chilli, salt and pepper.
Garlic and herb sour cream: 2 tbs of sour cream, ½ tssp of garlic powder, a few slices of the white and green of a spring onion, 2 tbs of chopped chives, salt and pepper.
Salad: baby spinach leaves, arugula, raspberry vinegar, olive or rapeseed oil, salt and pepper.
Mix the avocado with the other ingredients and blend until smooth. Prepare the sour cream and keep it in the refrigerator. Mix all the ingredients for the granola and bake it for ten minutes at 180°C on a baking sheet. Mix after 5 minutes.
For the pancakes, mix the dry ingredients. Beat the melted butter and eggs. Beat the dry ingredients into the eggs and butter. Add the end by hand as the batter becomes thick. Add the milk and mix well. Let the dough rest 15 min. Cook 1 tbs of dough over medium heat. Spread the dough with two spoons. Cook for a few minutes on one side and a few minutes on the other side. Arrange the salad and dressing in a dish. Place the two pancakes on top. Garnish one with avocado cream and a little fresh coriander. The second with sour cream and chives. Drizzle with crunchy granola.
This recipe is not very complicated but requires a little preparation. The combination of "hot and cold" and the crunchy salty granola makes this recipe interesting. Recipe inspired by the vegetarian restaurant "Le wild lab" where I like to brunch on Sundays when I am not in ketosis.
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