The ultimate breakfast just got an upgrade! This pancake recipe is delicious and nutritious thanks to the cricket flour adding vitamins, minerals and sustainable complete protein. Add the yummy home made fruit coulis, or try them with your favourite pancake topping – you will absolutely love them!
All-purpose flour 150 g
Cricket flour 20 g
Unrefined sugar 3 tbsp
Baking powder 4 teaspoons
Salt 1 teaspoons
Oat milk 180 g
Frozen red berries 100 g
Lemon juice Half
Sugar 50 g
Mix all the dry ingredients: flours, sugar, salt, baking powder. Stir well with a whisk, then add the oat milk little by little. Use an electric whisk if you have one.
Before cooking, leave the mixture to rest for about 30 minutes in a warm place. This will help your pancakes become super fluffy.
Let’s prepare my favourite red berry topping. Put the frozen berries, sugar and a squeeze of lemon juice in a pan on medium heat. Bring it to a boil, then blend it and filter it through a fine sieve to remove all the seeds. That’s it, berries coulis. You can store this in the refrigerator for one week or more.
Take a folded paper towel and put some oil on it, this helps to prevent you from using too much oil. Put the pan on medium heat, and use the oiled paper towel to wipe the pan all over to give an even oil covering. Then you are ready to pour in your pancake mix!
You can use a ladle, a glass or even a spoon. The important thing is to make nice pancakes. It’s best to first make one test-pancake to make sure your pan is at the right temperature so you can adjust if it’s too hot or cold without wasting too much mixture.
When all the pancakes are ready, all that’s left to do is make a tower and drizzle with some coulis.