USDA certified organic
orders@karenberrios.com
INDEPENDENCE DAY BREAKFAST
INGREDIENTS:
BLUE PANCAKES:
- 1 cup oat flour
- 2/3 cup almond milk
- 1 teaspoon blue spirulina
- 1/2 tablespoon Karen Berrios Chia Seeds
- 1 egg white
- 1/2 teaspoon baking powder
- Cinnamon powder to taste
RED PANCAKES:
- 1 cup oat flour
- 2/3 cup beet extract
- 1/2 tablespoon Karen Berrios Chia Seeds
- 1 egg white
- 1/2 teaspoon baking powder
- Cinnamon powder to taste
DELI PANCAKES:
- 1/2 cup oat flour
- 1/2 cup Karen Berrios Lucuma Powder or Maca Powder
- 2/3 cup almond milk
- 1/2 tablespoon Karen Berrios Chia Seeds
- 1 egg white
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Cinnamon powder to taste
COCONUT CREAM:
- 1 can chilled coconut milk
- Honey or maple syrup to taste
- 1 teaspoon vanilla extract
OTHERS:
- Coconut oil
- Toppings of your choice
INSTRUCTIONS:
PANCAKES:
For Blue Pancakes, pour all ingredients in a blender. Blend until you get a uniform dough.
Turn burner to a medium heat under a non-stick pan. Line the pan with coconut oil. With a ladle, slowly place mixture in a circular shape giving space between one pancake and the other. If you want big pancakes, do it one by one.
Give it about 2 minutes to cook and flip the pancake to cook on the other side.
For Red and Deli Pancakes, repeat process.
COCONUT CREAM:
Place can of coconut milk in the refrigerator for 2 days before making this whipped cream.
Open coconut milk can and scoop out the hardened coconut cream. You will not use coconut water, pour into a separate container and use in your smoothies.
In a bowl, mix all the ingredients and using a mixer, whisk it for two minutes.
Use coconut whipped cream right away or store in the refrigerator in a sealed container for up to five days.
Stack your pancakes with coconut cream and honey or maple syrup in between.
Top with your favorite toppings... enjoy!
PROPERTIES:
- Rich in vitamins and minerals
- Boost your immune system
- Gives feeling of well-being
- Sense of satiety
- Vegan
