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Pecan and Apple Stacks

Pancake stacks with pecans

Pecan and sweet potato Pancakes

I have been serving brunch locally for ten years. Last year on Pancake day  I even  had a little interview on Radio Solent about ” Pancakes Without” for people who prefer, pancakes without Gluten or Pancakes without Dairy.
you can find the recipes here

This year I work at  “Rockets and Rascals” a bike cafe in Lilliput. We have this gluten free version of pancakes on our menu. Sweet potatoes are one of the best sources of carbohydrates for the cyclists. They are high in carbohydrates, but have a relatively low glycemic index which means a slower burn. They are also an excellent source of vitamin A and C, magnesium, potassium, and beta-carotene.

Pecan and Apple stacks (Cooking these pancakes in coconut oil gives a slightly tropical taste.)

1 large sweet Potato roasted in its skin until mashed
2 banana’s mashed (these replace the eggs and bind the mix)

2tsp wheat free- baking powder
2 cups of almond/soya/ or milk replacement

400 gr doves farm gluten free flour
1-2 tbs of coconut oil
1 tsp cinnamon
1 tsp vanilla essence

Remove the skin from the sweet potato and bananas and mash together .
Add the flour, baking powder / cinnamon and vanilla essence
Mix in the milk replacement of your choice and stir to make a fairly thick batter
Leave to rest for for ten minutes then melt the coconut  oil in a pan and drop   spoonfuls of mix into the pan
to make pancake. cook a few minutes on each side .

Layer with baked apples,sliced banana and pecans and drizzle with maple syrup or vegan salted caramel.
in honour of pancake day we will also be selling Canadian style blue angels with blueberry and bananas.
Don’t worry if you cant make it in for pancake day. Both styles of  pancakes will be on the menu until Sunday.


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