Today, we had pancakes for a late lunch/early dinner. Thought I'd share the recipe with you lovely Earth people.
Mayan Vanilla Raspberry Pancakes
What you need:
1 cup unbleached all purpose flour
2 tsp baking powder
1 tsp sugar
1 cup almond milk (you can use rice, hazelnut, coconut, hemp or whatever non-dairy milk you have handy)
1/4 cup raspberries, crushed
1 TB water
1 TB vegetable oil
1 tsp Mayan vanilla extract (or whatever vanilla you prefer)
What to do:
Mix together all dry ingredients. Gently add milk, honey, water, oil and vanilla. Fold in the crushed raspberries. Take care not to over-stir the batter, it should be a little bumpy. Drop 1/4 cup-fulls of batter onto a greased skillet, pre-heated to medium/medium-high heat. Flip pancakes when little bubbles start to form on the surface. They should be a beautiful golden brown.
Coconut Honey Glaze
What you need:
3 TB coconut oil
3 TB honey
A handful of raspberries (to your taste)
A bowl of hot water
What to do:
Combine all three ingredients in a small glass. Submerge the bottom of the small glass in the bowl of hot water so the coconut oil starts to melt (this is a make-shift double boiler of sorts- I don't have a microwave, haven't for years). It doesn't take long at all for the coconut oil to melt. Stir until all the ingredients are blended nicely and set aside. You may need to repeat this melting step again if your coconut oil sets up before your pancakes are ready. Alternately, you can wait to do this last and pour the freshly mixed glaze right onto your yummy pancakes!
Serve some fresh raspberries on the side with a nice cup of tea and enjoy!
