Heatly pancake with lavender honey

For the Pancakes:

• 3 heaping tablespoons of organic T110 flour
• 2 heaping tablespoons of organic T80 flour
• 2 organic eggs
• 1 cup (270 g) of plant-based milk
• 1 tablespoon neutral-tasting oil
• 1 tablespoon organic cane sugar or agave syrup
• 1 splash of vanilla extract
• 1 to 1½ teaspoons ground cinnamon
• 1 tablespoon white rum (Trois Rivières)

For the Topping:

• 1 banana, sliced with a subtle hint of cinnamon
• 2 small apricots, sautéed with Lavender Honey from Lubéron (1 small knob of butter and 1 teaspoon honey)
• Raspberry curd (homemade):
  • 7 to 10 raspberries
  • 1 tablespoon agave syrup
  • 1 teaspoon unsalted butter
• Some sliced almonds for crunch
• Optional: Organic peanut butter, rich in protein, magnesium, and fiber

• Prepare the Pancake Batter:

  • In a large bowl, mix the flours, eggs, plant-based milk, oil, cane sugar or agave syrup, vanilla extract, cinnamon, and white rum.
  • Whisk until you get a smooth batter. Let the batter rest for about 30 minutes.

• Cook the Pancakes:

  • Heat a non-stick skillet over medium heat with a little oil.
  • Pour a ladle of batter into the hot skillet and spread it out into an even layer.
  • Cook each pancake for about 1 to 2 minutes on each side, until golden brown.

• Prepare the Toppings:

  • Banana: Sprinkle the banana slices with a hint of cinnamon.
  • Apricots: Melt a small knob of butter in a skillet. Add the sliced apricots and sauté with the lavender honey until they are tender and slightly caramelized.
  • Raspberry Curd: Mash the raspberries in a saucepan. Add the agave syrup and heat until boiling, until it reaches a caramel-like consistency. Remove from heat, strain through a sieve, and stir in the unsalted butter. Mix well and set aside.

• Assemble:

  • Top the pancakes with banana slices, sautéed apricots, raspberry curd, and sprinkle with sliced almonds.
  • Optionally, add some organic peanut butter for extra protein and crunch.