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Step 1/8
Combine spelt flour, coconut flour, baking powder, soy flour and vanilla.
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Step 2/8
Add coconut drink and agave syrup.
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Step 3/8
Leave the dough to stand for about 10 minutes.
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Step 4/8
Grease a pan with coconut oil and place 1 tablespoon of the batter per pancake in the pan.
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Step 5/8
Warm the cashew puree to make it more liquid and therefore easier to spread.
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Step 6/8
Spread the shredded coconut on a plate.
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Step 7/8
Dip the finished pancakes first with the edge in the cashew puree and then garnish with coconut flakes.
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Step 8/8
Stack all the coconut pancakes on top of each other and garnish them with the berries, remaining cashew puree and coconut chips.
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Artemis Chodzinski
Working student social media marketing
Taking a quick food pic at the café, while moving the plates around to find the best natural lighting and perspective? For a person who lives for aesthetic food styling, that is simply undebatable! If she could, our content creator Artemis would t...