ALMOND & CINNAMON PANCAKES WITH GLOW YOGHURT & BERRY COMPOTE

September, 2019 // recipes

SERVES 2

Give your belly at little extra TLC throughout the #30DAYSTOGLOW Challenge with these nourishing gluten-free pancakes. Containing GLOW Inner Beauty Essential™ – our comprehensive inner beauty blend with over 20 bio-fermented wholefoods – this delicious recipe will boost your beauty, nourish your gut and enhance skin radiance. Plus, it’s delish!

INGREDIENTS

Pancakes:

  • 3/ 4 cup (75g – 2 ¾ oz) almond meal
  • 1/ 2 teaspoon ground cinnamon
  • 1/ 4 teaspoon bicarbonate of soda
  • 2 large organic eggs, separated
  • 1/ 4 cup (60ml – 2 fl oz) drinking coconut milk
  • 1 tablespoon pure maple syrup
  • 1 tablespoon ghee, melted & cool, plus extra for cooking
  • 1 teaspoon apple cider vinegar (unpasteurised)

Berry Compote:

  • 1 ½ cups (180g – 6 ½ oz) frozen mixed berries
  • 2 teaspoons water
  • 2 teaspoons pure maple syrup
  • ½ teaspoon pure vanilla extract

GLOW yoghurt:

  • ¾ cup (180ml – 6 fl oz) coconut yoghurt
  • 2 teaspoons GLOW Inner Beauty Essential

Topping:

  • 2 teaspoons cacao nibs
METHOD

 

  1. To prepare the berry compote, place the berries, water, maple syrup and vanilla extract in a small saucepan. Bring to a simmer over low heat. Simmer for 5 minutes, or until berries soften and the released juice begins to reduce to a syrupy consistency.
  2. To prepare the GLOW yoghurt, mix the yoghurt and GLOW together in a small bowl, to combine. Set aside.
  3. To prepare the pancakes, place the almond meal, cinnamon and bicarbonate of soda in a blender and pulse to combine. Add the egg yolks, coconut milk, maple syrup, ghee and vinegar and blend to make a smooth batter.
  4. In a separate bowl whisk the whites, until soft peaks form.
  5. Gradually pour the batter into the whites, folding to combine.
  6. To cook the pancakes, heat a large non-stick or cast-iron frying pan over low-medium heat. Dip some kitchen paper into ghee and rub over the hot pan to lightly grease.
  7. Cook the pancakes three at a time, spooning ¼ cup (60ml – 2 fl oz) of the batter for each one around the pan, allowing a little room between each. Cook for 1 ½ minutes or until the base is golden brown. Using a metal spatula run around underneath the edge of the pancakes to ensure they aren’t stuck. The pancakes are very light and soft. Carefully flip in one motion. Cook for 1 minute, or until golden brown. Transfer onto a plate, cover to keep warm and set aside. Repeat with the remaining batter.
  8. To serve, stack the pancakes, top with glow yoghurt and berry compote. Scatter with cacao nibs.

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