Pancakes with organic prunes and coconut whipped cream
Organic Prune and Coconut Whipped Cream Pancake Recipe. Pancakes made with chopped organic prunes, which have the intestinal and skin-beautifying properties.
If you add coconut whipped cream instead of regular whipped cream, it will be healthy and safe to eat. Normally, you make it by whipping coconut milk that does not contain thickeners and separates it from the water, but this time, we will easily whip the coconut cream as it is.
You can make it with trans-fatty acid-free ULTRAMIX Pancake mix. How about a simple and healthy breakfast?
Ingredients
- ULTRAMIX Pancake mix 200g
- 1 egg
- 200ml milk (or vegetable milk)
- 4 organic prunes
- Pecan nuts (as needed)
- 200ml coconut cream
- 1 tablespoon coconut sugar (or maple syrup)
- Coconut chips (as needed)
- A few drops of vanilla extract
How to cook
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Put 200ml of chilled coconut cream in a chilled bowl and whip with a hand mixer. Once it has been whipped for 5 minutes, add the maple syrup, coconut sugar and vanilla extract and continue whipping.
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The Kara coconut cream I used only makes a light whipped cream, but it has the perfect texture to accompany the pancakes. Place in the fridge until the pancakes are done.
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Chop 4 organic prunes with a knife. Cut the pecans with scissors.
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Mix 1 egg and 200cc of milk (or plant-based milk) in a bowl, then add chopped organic prunes. Then, gently mix in ULTRAMIX Pancake mix 200g (one bag) to make the dough.
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Heat oil (coconut oil) in a frying pan over medium heat. After turning off the heat, pour the batter into the pan and cook for 2 minutes over low to medium heat. When bubbles start to appear, flip it over and cook the other side for 1.5 minutes.
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Stack the pancakes, drizzle with coconut whipped cream and top with pecans and coconut chips.
The sweet aroma of coconut makes it taste sweeter than the actual sugar content. The heavy feeling of prunes when eaten raw disappears, giving it a surprisingly light impression.
Coconut whipped cream is dairy-free, so it's great for those who don't like dairy. It's also delicious on cereal or yogurt.
ULTRAMIX Pancake mix can be frozen. When ready to eat, simply thaw naturally and microwave for 20 seconds.
Put 200ml of chilled coconut cream in a chilled bowl and whip with a hand mixer. Once it has been whipped for 5 minutes, add the maple syrup, coconut sugar and vanilla extract and continue whipping.
The Kara coconut cream I used only makes a light whipped cream, but it has the perfect texture to accompany the pancakes. Place in the fridge until the pancakes are done.
Chop 4 organic prunes with a knife. Cut the pecans with scissors.
Stack the pancakes, drizzle with coconut whipped cream and top with pecans and coconut chips.