After an intense Saturday preparing to welcome the New Year, sunday
mornings around here are lazy and quiet.
It´s cold outside, so I look for comfort in my kitchen. I calmly prepare out family´s first meal of the day. Nothing like a good breakfast to replenish and strengthen energy, awaken our body with a nutritious meal, such as pancakes...these are far the menu´s most requested for Sunday´s early mornings.
These pancakes were made with left over the pulp from my homemade brazil nut milk get recipe.
I always use nut milk leftover pulp to create other recipes such as cakes, crackers and hummus. There´s lot of ideas you can grab it off the internet...try it on, you be delighted!
I know, you probably excited and mouthwatering at this moment, to check out this delicious recipe...right? So here it goes...
It´s cold outside, so I look for comfort in my kitchen. I calmly prepare out family´s first meal of the day. Nothing like a good breakfast to replenish and strengthen energy, awaken our body with a nutritious meal, such as pancakes...these are far the menu´s most requested for Sunday´s early mornings.
These pancakes were made with left over the pulp from my homemade brazil nut milk get recipe.
I always use nut milk leftover pulp to create other recipes such as cakes, crackers and hummus. There´s lot of ideas you can grab it off the internet...try it on, you be delighted!
I know, you probably excited and mouthwatering at this moment, to check out this delicious recipe...right? So here it goes...
Ingredients :
200g left over nut pulp (almond, brazil nut, hazelnut, etc)
1 large organic egg
1/2 tsp of baking soda
1/4 tsp of Himalayan salt
1 tsp ground cinnamon
1/2 tsp of vanilla extract
3 Tbsp of agave nectar or organic honey
50 ml Brazil nut milk or other nut milk
2 Tbsp of melted coconut oil
200g left over nut pulp (almond, brazil nut, hazelnut, etc)
1 large organic egg
1/2 tsp of baking soda
1/4 tsp of Himalayan salt
1 tsp ground cinnamon
1/2 tsp of vanilla extract
3 Tbsp of agave nectar or organic honey
50 ml Brazil nut milk or other nut milk
2 Tbsp of melted coconut oil
Topping:
1 banana or other fruit of your choise
Nuts or other dried of your choice
Maple syrup / honey or agave nectar for garnish
 |
| Brazil Nut left over pulp |
Preparation:
1. Mix all the
dry ingredients in a bowl ( pulp, baking soda, salt and cinnamon).Stir until all
well combined.
2. Then mix all liquid ingredients (egg, vanilla, agave, milk and coconut oil. Stir well until all is incorporated.
3. Add the liquid mixture into the dry mixture and mix well until I´ts creamy and smooth.
4. Grease a non-stick pan with coconut oil, and heat it up.
5. With the help of a small ladle spoon pour it´s size of creamy pancake mixture in the hot frying pan. You will know when to turn the pancake the other side when it´s forms small bubbles on top, that´s a indicator that the bottom is done.
6. Repeat this step with the rest of the pancake creamy mixture.
7. Serve the pancakes with sliced banana, walnuts and garnish it with maple syrup.
2. Then mix all liquid ingredients (egg, vanilla, agave, milk and coconut oil. Stir well until all is incorporated.
3. Add the liquid mixture into the dry mixture and mix well until I´ts creamy and smooth.
4. Grease a non-stick pan with coconut oil, and heat it up.
5. With the help of a small ladle spoon pour it´s size of creamy pancake mixture in the hot frying pan. You will know when to turn the pancake the other side when it´s forms small bubbles on top, that´s a indicator that the bottom is done.
6. Repeat this step with the rest of the pancake creamy mixture.
7. Serve the pancakes with sliced banana, walnuts and garnish it with maple syrup.
After this delicious breakfast, you will face this cold winter day,
joyfully :)
with love,
Claudia C.
