Midsummer Pancake Cake

serves 6


1.5 cup full-fat almond flour
1 cup gluten-free oat flour
3 tbsp ground flaxseeds

5 tbsp coconut sugar
2 tsp baking powder
3 tbsp coconut sugar
pinch of sea salt

2 cups oat milk
1 tbsp coconut oil

Coconut Whipped Cream:

2 (14-ounce) cans of full-fat coconut milk (refrigerated overnight)
1 tsp vanilla extract
3 tbsp coconut syrup or raw organic honey

On top:

3 ripe bananas fresh berries

Open the coconut milk cans and scoop the white thick paste into a bowl. Add the vanilla and syrup and beat with an electric mixer until fluffy. If the mixture becomes too runny, place it in the fridge or freezer until firm.

Preheat the oven to 400 F. Mix all dry ingredients in a bowl. Add oat milk. Mix. Leave to thicken for about 10 min. Cover a baking tray with parchment paper and grease it with coconut oil. Pour the dough onto the tray. Spread evenly so that the pancake is about half-inch thick. Bake for 20-25 minutes. Take from the oven and let cool. Prepare the coconut whipped cream.

Cut the pancake into 6 equal-sized pieces. Pile the pieces into a cake and add coconut whipped cream and banana slices in between pieces. Frost with coconut whipped cream. Top with berries. Serve and enjoy!

Out of stock
Out of stock
Out of stock
Out of stock