Heatly pancake with lavender honey

Lavender Honey from Luberon Lavender Honey from Luberon 2

Lavender Honey from Luberon

410006
(1 review)
€29.90
Hédène lavender honey from France embodies the sweetness of French lavender fields. Its captivating scent evokes expanses of lavender, while its luminous color embodies the French sun. With a fine and creamy texture, its floral and freshly fruity notes make it a fragrant honey.

Natacha creates healthy, aesthetically pleasing dishes. Passionate about nutrition, she turns every meal into a work of art to inspire balanced eating.  Follow her on Instagram: ellemange_saint

Jus de laquage

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
Steps

  • 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.