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Bakewell Tart Pancakes Recipe! #tipit
Food & Drink
1/2 cup of buckwheat flour
1/4 cup of ground almonds
3/4 cup of almond milk
1 ripe banana
1 flax egg (1 tbsp flax + 3 tbsp water)
1 tsp of almond extract
1/2 cup of cherries
2 tbsp of natvia icing mix
1/2 tbsp of water
Begin by making your flax egg and leave it to thicken in fridge for 10-15 minutes.
Blend your frozen cherries and set aside whilst cooking your pancakes.
Mix the natvia icing mix with the water and also set aside whilst cooking your pancakes.
Mash your banana and combine with the almond milk, buckwheat flour, ground almonds and extract in a jug, whisk well until a thick batter has formed. Once your flax egg is ready, stir into the batter.
Add a little coconut oil into a frying pan and melt over a medium heat. Once the oil is heated, Pour 2 tbsp of of the chocolate mixture and 1 tbsp of the peanut mixture into the pan. Spread the mixture out using a spoon or use a pancake ring to form your pancake shape. Allow it to cook for several minutes until bubbles start to form on the top. Pop the frying pan under the grill, leave for several more minutes until the pancake is firm on top. Alternatively you can flip the pancakes however they will not be as thick and fluffy. Repeat this process with the rest of your batter.
Layer the pancakes with 1 heaped tsp of cherry sauce. Once you have a stack of pancakes, top with the icing and flaked almonds.