For the pancakes:
- 1/2 cup oats
- 1 banana
- 2tbsp frozen berries
- 1 scoop vanilla energy macacha powder
- 1tsp baobab
- 1 tsp acai powder
- 1/2 cup coconut milk
- Add the oats into a food processor and blend into an oat flour.
- Add all the other ingredients and blend to form the pancake batter. Add more milk to the batter if needed. It should be thick and not too runny so they make small American style pancakes that you can stack on top of each other.
- Using a non stick pan, place 1 tsp coconut oil on a medium heat. When the pan is fully heated you need to spoon in the batter and gently spread into small circles about 1 cm thick and 6 cm diameter. Allow to fully cook on the first side before flipping and cooking the other side. About 3 minutes each side will allow the pancakes to cook fully through to the centre.
- Remove from the heat but leave in the pan to keep warm whilst you prepare the acai cream. You can have this pre made before the pancake batter, leaving it in a bowl in the freezer to keep semi frozen.
For the Acai cream:
- 1 frozen Sambazon Acai pack
- 1tbsp coconut milk
- 4 Ice cubes
- Add all the ingredients to a food processor and blend until a thick smoothie consistency.
- Select your toppings of choice, for this recipe I used fresh strawberries and a fig, topped with the acai cream and some coconut yoghurt.
- Serve all the pancakes as a stack and then spoon on some coconut yoghurt and the acai cream to melt over and through the warm pancakes. Using your fruit or topping of choice to sprinkle over the stack of pancakes.