Ingredients:
You will need:
4 tbsp buckwheat flour
1 egg
1 tsp baking powder
1 tsp maca
1tsp cinnamon
Vanilla essence
50ml almond milk
For the mousse:
1 small avocado
1tbsp cacao powder
1 tbsp maple syrup
1/2tsp mint extract
To top:
Cashew nuts
Goji berries
Cacao nibs
Maple syrup
Method:
In a bowl, combine the spelt flour, buckwheat flour, baking powder, maca, and cinnamon, stirring well.
In a separate bowl, whisk the egg with the vanilla essence and almond milk and slowly add to the dry mix. If you like thinner pancakes, just add more milk!
Heat up a non-stick pan on a low heat and use a tablespoon to spoon the mixture into the pan. This should make about four mini pancakes.
Let them cook for a couple of minutes until all the bubbles have popped and the FLIP!
Put on a plate and place in the oven to keep warm whilst you prepare the mousse.
Simply blend the avo with the maple syrup, mint extract and cacao powder until it forms a smooth mix.
Spread onto each pancake, plate up and drizzle with maple syrup and sprinkle on the cashews, gojis and cacao nibs for an extra crunch.
Image and recipe from Sophie Bradshaw from Sophie's Blend
