EAT THE RAINBOW (W RECIPE).

[Advertisement] Hy everybody 🙋 I'm back with more colorful and delicious food 😊 Like these taco pancakes, that are stuffed with all my favorite fruits, including my beloved kiwi berries 💚 If you like these kiwi berries as much as I do, .

Ingredients:
Pancakes.

• 1.5 cups spelt flour.
• 1/4 cup coconut blossom sugar.
• 2 Tsp baking powder.
• 1/2 Tsp salt.
• 1/2 mashed banana.
• 1 cup rice milk.
• 1 Tbsp lemon juice.
  .
  Hazelnut-cacao butter.
• 1 cup hazelnuts.
• 1 Tbsp raw cacao powder.
• 1 Tbsp cane sugar.
• 1/2 Tsp salt.
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  Method:
  Pancakes.
• in a bowl, combine spelt flour, coconut blossom sugar, baking powder and salt.
• in a separate bowl, combine mashed banana, rice milk and lemon juice.
• add wet to dry ingredients; whisk until batter forms.
• in a hot non-sticky pan, use about 1/3 cup pancake batter (pancakes should be about 5” diameter and 1/4” thick); bake until bubbles form; turn and bake for another 30-60 seconds or until golden brown.
• enjoy.
  .
  Hazelnut-cacao butter.
• roast hazelnuts in the oven at 180°C/350°F for 5-7 minutes.
• blend roasted hazelnuts until you get nut butter – this may take 7-10 minutes depending on your food processor.
• add remaining ingredients and blend again on full power for 30-45 seconds.
• you can store the hazelnut-cacao butter for up to 7 days at room temperature.
  .
  Optional.
• fold pancakes like a taco and fill with all your favorite fruits.
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  .
  Have fun 🙋 .

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