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RECIPE: ROSE-INFUSED BUCKWHEAT PANCAKES WITH CARAMELISED PLUMS, KIWI AND CHIA SEED PUDDING

Posted on February 12, 2018 by Tropic

In the run up to what is most certainly one of the more delicious public holidays.. we've teamed up with vegan blogger Petite Elise to bring you two irresistible pancake recipes inspired by your favourite Tropic products.

Last week we shared a pancake recipe that paid homage to our bestselling Wild Mint, Lime and Pineapple Body Wash - a heavenly delicious, coconutty delight! If you missed it, click here.  

Now that the big day's here we've got your second, equally delectable recipe inspired by our Organic Elixir Age-Defying Facial Oil. So make sure you stack your tower high as these pancakes are the definition of moreish! Read on for the recipe.

ROSE-INFUSED BUCKWHEAT PANCAKES WITH CARAMELISED PLUMS, KIWI AND CHIA SEED PUDDING

Ingredients for the pancakes:

1 banana
1 cup of buckwheat flour
1 cup of plant-based milk
1 chia egg (1/2 tbsp chia seeds, mixed with 2 tbsp water, set aside for 5 minutes)
1 tsp baking powder
1 cup of buckwheat flour
2 tsp rose water

Toppings:

4 plums
1 kiwi
Agave syrup
1 tbsp soya yogurt
Dried rose petals

Method:

Simply place all pancake ingredients in a blender and whiz it all up.

Heat up a large pan and carefully pour out your pancakes onto the pan (we normally cook three at a time).

Once they start to form large bubbles on the top, carefully flip them over and cook on the other side. This usually takes about 3 minutes on each side when the pan is nice and hot.

At the same time, place chopped plum slices in a pan with 1-2 tbsp of agave syrup and allow them to caramelise, occasionally stirring.

To make the chia seed pudding, mix the chia seeds with the soya yogurt and set aside, allowing the chia seeds time to expand.

Stack the pancakes and top with your chia seed pudding, caramelised plums, kiwi, some more agave syrup and sprinkle in dried rose petals!

 


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