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Baobab pancakes with almond butter filling

Nutritious baobab pancakes high in fibre - great breakfast or a healthy dessert
Total Time20 minutes

Ingredients

  • 50 g wholewheat flour
  • around 120ml coconut milk or more if needed (I use Koko)
  • 1 tbsp flax, sunflower, pumpkin & sesame, goji berries mix (Linwoods)
  • 1 tsp cold pressed rapeseed oil
  • 1 tsp baobab superfruit powder (I used Minvita's baobab powder)
  • vanilla flavouring
  • a pinch of salt
  • 2 eggs (you could try and use only 1 but I prefer more eggs rather than less because of the flavour)

For filling

  • 1 tbsp Miridian's almond butter
  • 1 tsp honey (use Manuka honey if you want to make it extra healthy)
  • 1 tsp baobab fruit powder
  • 1 tbsp coconut milk

Instructions

  • Whisk or blend flour, coconut milk, seeds and berries mix, rapeseed oil, baobab powder, vanilla flavouring, eggs and salt.
  • Heat up a non-stick frying pan and add a ladle of pancake mixture when it's hot enough (medium to high heat). Try to make the pancake as thin as possible. Leave to cook for about 30 seconds on each side or until slightly brown but not black.
  • Make all the pancakes in the same way (with this mixture you should get around 4 or 5 depending on how thick you make them).
  • Make the filling by mixing the almond butter, honey and baobab powder together and then add some coconut milk to make the filling spreadable. If there is not enough filling for all the pancakes just make more by using the same proportions.

Notes

Adapted from Malcolm Riley