Bring palm trees, beach and coconuts home. With this feel-good recipe you can make a nice start to your morning or surprise your loved ones with it. The combination of creamy cashew puree, a fluffy dough and fine coconut flavor not only tastes like vacation, but also looks great on the plate.
Combine spelt flour, coconut flour, baking powder, soy flour and vanilla.
Add coconut drink and agave syrup.
Leave the dough to stand for about 10 minutes.
Grease a pan with coconut oil and place 1 tablespoon of the batter per pancake in the pan.
Warm the cashew puree to make it more liquid and therefore easier to spread.
Spread the shredded coconut on a plate.
Dip the finished pancakes first with the edge in the cashew puree and then garnish with coconut flakes.
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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