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Yesterday I made an new version of theese pancakes for breakfast.

I used cardamom, lemon zest from 1/4 lemon to flavour the batter. I also added 1 tsp of birch xylitol because rasberries can be a bit tart.

I used cream of coconut. This is the thick stuff you can get out of a can of coconut milk if you dont shake it first.

By the way I often save the water left in the can of coconut milk in the fridge and use it instead of regular water when cooking. There is so much coconut flavour in the water it seems like a shame to let it go to waste…

Update: After this post my Hot Coconut Egg Cocoa saw the light of the earth. A perfect solution for the coconut water!

I scattered some frozen rassberries on each pancake when frying them. As you can see the pancakes were definitivly not perfect 🙂

 

But the taste of the pancakes was really great! I had them with a generous dollop of butter, but then they aren’t dairy free anymore.