Serves 4.

PANCAKES:

• 1 cup buckwheat flour
• 1 cup almond meal
• 1 tbsp mesquite powder
• 2 tsp baking powder
• 1 tsp vanilla bean powder
• 1 tsp Himalyaln sea salt
• 3 organic free range eggs, separated (or, 3 flax eggs)
• 1 cup coconut milk
• 1 ripe banana, mashed
• 1 tbsp macadamia butter
• 3 tbsp pure maple syrup

COTTON CANDY SAUCE:

• 1 cup macadamias, soaked
• 1 cup coconut cream
• 2 tbsp pure maple syrup
• 1 tsp dried cranberry powder
• 1 tsp beetroot powder
• 1 tbsp coconut oil

 

1. Place all dry pancake ingredients in a mixing bowl and mix until combined.

2. Form a well, and add in remaining ingredients (except for egg whites) and beat with an electric beater until smooth.

3. Whisk egg whites until stiff peaks form in a separate bowl.

4. Fold through the egg whites with the pancake mixture.

5. Heat a frypan greased with coconut oil on medium heat. Pour in mixture. Cook until small bubbles form on one side (or until golden), then flip. Continue until all mixture has been used.

6. Combine all ingredients for the ‘cotton candy’ sauce in a high speed blender. Blend until smooth and creamy.

7. Serve the pancakes with the sauce and cacao nibs.