Ingredients for blueberry pancakes with a topping of chocolate and coconut blossom sugar

For the pancakes
  • 250g BIO wholegrain spelt flour
  • 250g BIO spelt flour
  • 125g BIO buckwheat flour
  • 8tbsp wheat germ ( Amanprana Alpin Blond)
  • 2 ripe bananas
  • 1 vanilla pod, the marrow
  • 15tbsp coconut blossom sugar (Gula Java Brut of Amanprana)
  • 1 pinch of Fleur de Sel (Khoisan Fleur de Sel of Amanprana)
  • 2 bags of baking powder
  • 1 to 1,5l almond milk
  • 100 ml mineral water with carbonic acid (Pineo medium)
  • Coconut oil (Amanprana coconut oil)
For the cream
  • Almond milk
  • 200g peeled cashew nuts
  • 10 to 15tbsp mix of coconut blossom sugar with cacao (Amanprana Gula Java Cacao)
For the topping
  • 300g blueberries

Preparation of blueberry pancakes with a topping of chocolate and coconut blossom sugar

Mix the dry ingredients for the pancakes and add the almond milk little by little, until a semi-liquid dough forms. Add the mineral water and stir well. Let it sit for about 10 minutes possibly adding some more almond milk to obtain the desired consistency. Mash the bananas and mix them through. Adding the almond milk little by little, mix the peeled cashew nuts with 10 tbs Gula Java Cacao in a blender until you get a creamy substance. Bake the dough, portion by portion, in coconut oil, cover the pancakes with chocolate cream and the blueberries and serve warm. Enjoy!

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Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.