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.