INDEPENDENCE DAY BREAKFAST

INDEPENDENCE DAY BREAKFAST

INGREDIENTS:

BLUE PANCAKES:
  • 1 cup oat flour
  • 2/3 cup almond milk
  • 1 teaspoon blue spirulina
  • 1/2 tablespoon Karen Berrios Chia Seeds
  • 1 egg white
  • 1/2 teaspoon baking powder
  • Cinnamon powder to taste
RED PANCAKES:
  • 1 cup oat flour
  • 2/3 cup beet extract
  • 1/2 tablespoon Karen Berrios Chia Seeds
  • 1 egg white
  • 1/2 teaspoon baking powder
  • Cinnamon powder to taste
DELI PANCAKES:
COCONUT CREAM:
  • 1 can chilled coconut milk
  • Honey or maple syrup to taste
  • 1 teaspoon vanilla extract
OTHERS:
  • Coconut oil
  • Toppings of your choice

INSTRUCTIONS:

PANCAKES:

For Blue Pancakes, pour all ingredients in a blender. Blend until you get a uniform dough.
Turn burner to a medium heat under a non-stick pan. Line the pan with coconut oil. With a ladle, slowly place mixture in a circular shape giving space between one pancake and the other. If you want big pancakes, do it one by one.
Give it about 2 minutes to cook and flip the pancake to cook on the other side.
For Red and Deli Pancakes, repeat process.

COCONUT CREAM:

Place can of coconut milk in the refrigerator for 2 days before making this whipped cream.
Open coconut milk can and scoop out the hardened coconut cream. You will not use coconut water, pour into a separate container and use in your smoothies.
In a bowl, mix all the ingredients and using a mixer, whisk it for two minutes.
Use coconut whipped cream right away or store in the refrigerator in a sealed container for up to five days.
 
Stack your pancakes with coconut cream and honey or maple syrup in between.
Top with your favorite toppings... enjoy!

PROPERTIES:

  • Rich in vitamins and minerals
  • Boost your immune system
  • Gives feeling of well-being
  • Sense of satiety
  • Vegan

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