Banana cupcakes with coconut frost

INGREDIENTS:

1 1/2 C. oat flour (could be gluten-free)
1 very ripe banana
2 Tbsp. date paste (just mix dates with a little bit of water)
1/2 C. vegetable milk
1 Tbsp. baking powder
cinammon powder
1/4 of vanilla bean

FOR THE FROSTING:

1/2 C.  green coconut-meat
2 Tbsp. coconut water
1 lemon (juice)
maple syrup *optional*
some date to decorate




INSTRUCTIONS:

  Smash the banana until is smooth and has not lumps. Reserve. Now mix the flour with the cinammon, baking soda and vainilla (cut it half the vine and scratch out the paste) without stop mixing add the banana and milk and whisk until is all incorporate.

  Pour the mix into silicon cupcakes molds and put them on a tray and bake at 18°C (360°F) for 20-300minutes and let them cool totally before unmold.

  FOR THE FROSTING: Mix all the ingredients in a food processor or a high-speed blender until it gets creamy.

  Now put the cup cakes on a plate and frost them and for the small balls just tear some dates and makes small ball and put them on the top of each cupcakes.
Enjoy!!!!

Cold pasta salad

INGREDIENTS:

2 C cooked pasta ( I chose fussilli)
1/2 C shredded purple cabbage
1/2 C shredded white cabbage
2 big carrots (gratted)
1 handful grape tomatos
1/2 C brocoli pesto (recipe is already on the blog)
1/4 C salsa verde
2 Tbsp. unpitted  olives
4 celery sticks
1/2 chopped onion
1 handful of cilantro
sea salt
pepper
lemon juice




INSTRCUTIONS:

 Cook the pasta as the instructions on the package BUT when you are draining it pour cold water all over it to stop the cooking and the pasta does not break. Reserve.

  In a big bowl put the cabagges , the carrots, chop the celery and the onion and add them, the lemon juice, the pesto and the salsa and mix well. Now add the pasta and mix carefully then add the sea salt and pepper.

 Cut the grapes tomatoes in halves and put them on the top along with chopped cilantro and the olives. I add some more salsa but this one was "roja" and is more sweet than spicy. Now serve and enjoy!!

Sweet potato burger and antioxidant salad

INGREDIENTS:

FOR THE BURGERS:

1 big cooked sweet potato
2 Tbsp. ground rolled oats
1 Tbsp. ground flaxseed
2 handful of spinach
1/2 red bell pepper (chopped)
1 tbsp. garlic powder
1 tbsp. onion powder
sea salt
pepper
cumin
warm water

FOR THE SALAD:

2 C shredded purpple cabagge
1 small orange bell pepper
1/2 chopped purple onion
1 C french lettuce
4 celery sticks
1 Tbsp. vegan mayo
sea salt
lemon juice
thyme




INSTRUCTIONS:

FOR THE BURGERS: Smash the sweet potato but let some chunks in it, add the oats and the flax seeds , mix and add some water (like 1/4 C) and let it sit for 10 minutes. After that time has passed the dough has to be more firm if is not add some oats.

 Now add the spinach (tear them with your hands) and the bell pepper , mix and add the seasonings , then start to make the balls that are going to be the burgers, cook them in a greased or non-stick pan for 3 minutes each side, use medium-low heat.

FOR THE SALAD: Throw the cabagge and the lettuce and the onion and mix them by hand. Chop the bell pepper and the celery sticks and add them to the bowl.

In a small bowl mix th mayo, lemon juice, thyme and sea salt and puor this mix into the big bowl and mix all together, try tu use wood utensils to avoid oxidation.

Enjoy!!

Quinoa and blackbean burgers

INGREDIENTS:

1 C cooked quinoa
1/2 C cooked blackbeans
1/4 finely chopped onion
1 finely chopped garlic clove
1 tbsp. ground flaxseed
1 tbsp. turmeric powder
lemon juice
sea salt




INSTRUCTIONS:

  In a bowl add the beans and smash them into a dough it does not matter that you get some big chunks in it. Add the quinoa and mix carefully until they are well combined.

  Now add the chopped onion , garlic and flaxseed , mix well and let it sit for 10 minutes. After that time add the lemon juice, turmeric and sea salt, mix very well until the color is uniform. Now start to make big balls with the mix and smash them into burguers.

  They have to be big because otherwise they are going to crumble.

  Heat a non-stick pan or lightly grease pan in low temperature , put the burgers and cook them for 3 to 4 minutes each side , repeat with each one and the work is done!!

Coconut-pineapple pay

INGREDIENTS:

1 C of chopped frozen pineapple
1 can of over-night refrigereted coconut cream (not milk)
1 pg. of graham cookies (gluten free or not, your choice)
veggie milk
cinammonn powder
frozen or fresh berries to decorate



INSTRUCTIONS:

 Put the cookies in a food processor until you get kind of flour, put it in a bowl and add really slowly some milk until it becomes a dry dough (it has to stick together) mix it until you make a big ball. Now press it down in a pay tray (covered with bakig paper) until you have your crust, put it in the freezer while you make the filling.

  For the filling just put the frozen pineapple and the coconut cream in the blender and blen until is smooth.

  Pour the filling into the pay tray and top it with some cinammon powder and some berries but you can use any fruit or even eatable flowers, nuts, anything you want.

  Put the pay (covered) in the freezer for at least 4 hours or overnight. Remove the pay 10 minutes before you try to cut it otherwise it wiil be really hard to cut. Once you cut an serve put the rest (if there´s any) back in the freezer. Enjoy!!

Agregar leyenda

 

Mini casserole "al pastor" (mexican food)

INGREDIENTS:

2 marinated eggplants
1 C. cube chopped pineapple
1 handful of chopped cilantro
1/4 finely chopped white onion
lemon juice

SAUCE TO MARINATE:

2 tomatoes
2 long pepper (chiles largos) if they are dried soaked them for 1 hr.
1 tbsp. of axiote powder
2 chipotle peppers
1 garlic clove
1/4 white onion
bay leaves

FOR THE DOUGH (MINI CASEROLE)

3/4 C corn flour
water




INSTRUCTIONS:

  Peel the eggplants and with the same peeler create long sttipes with them and put them on a strainer for at least 20 minutes.

  Roast the tomatoes and put them with all the sauce ingredients in the blender and blend until smooth. Pour this mix in a bowl and add the eggplants until they are all cover with the sauce. Cover the bowl and refrigerate for at least 3 hours but if you could leave them all night long the flavor will be more intense.

  When the time to marinate has passed , heat a pan and put the eggplants on it until the water has evaporated, turn off the heat an cover the pan.

  FOR THE DOUGH: Add slowly and carefully water to the flour until you get a firm smooth dough. Make ball the sixe of a golf ball and crush it to form the "mini casserole" and cook them on a pan for 2 to 3 minutes per side.

  Now is time to assemble: Put some eggplant "meat" on the mini casserole and on the top add the pineapple, the chopped onion and cilantro, some lemon juice and ready to serve!!

Yellow brown rice

INGREDIENTS:

1 C. cooked brown rice
2 handful of green beans
1/2 purple onion
1 garlic clove
2 tbsp. turmeric powder
1 tbsp. curry powder
lemon juice
sea salt
pepper
olives and radish to garnish



INSTRUCTIONS:

  Heat a pan and add chopped onion and garlic when they start to get golden add the chopped green beans and some lemon juice, mix until the greens beans start to soft then and the rice.

  Low the heat and add the turmeric, salt pepper, curry and more lemon juice, mix carefully until the color is uniform Now cover the pan to let the flavors sit.

  Using a small recipient puor some rice in it to make the shape of it and add some radish slices and olives on the top. Done!!

Mountain of sweet potato stripes

INGREDIENTS:

1 medium sweet potato
1 medium broccoli floret
3 scallion steams
3,4 cilantro steams
2 small bell pepper (red and yellow)
lemon juice
sea salt
oregano
dry basil
tahini (optional)




INSTRUCTIONS:

  Chop finely the scallion and put them in a pan greased with some avocado or sesame oil. Now using the peeler to make the stripes with the sweet potato and add them to the pan, mix them until the sweet potato change its color, reduce the heat and add the broccolli and pepper finely chopped, add lemon juice and remove constantly until the broccoli is tender.

  Now add all the seasoning and remove for the last time and cover the pan. Now to serve make a big montain and top with chopped cilantro and with the tahini (previously refrigerated) make small chunks and put them any place of the plate. Enjoy your meal!!

Green salad with grains and roasted mushrooms

INGREDIENTS:

1 C. cooked grains (black beans, kidney beans, chickpeas, pinto beans)
3/4  C. mushrooms
1 garlic clove
1/4 white onion
1 medium tomato
2 celery stems
1 hass avocado
several leaves of lettuce variety
lemon juice
cilantro
sea salt
pepper
3 grapes to topping



INSTRUCTIONS:

  After cooking the grains and beans, drain them and reserve. Now in a pan fry the (chopped) onion and (also chopped) garlic until they get golden and add the mushrooms (sliced) low the heat and keep cooking until all the water has evaporated.

  Put in a big bowl the letuce leaves cut them eith your hands to avoid oxidation. add the tomato cutted in cubes and the celery finely sliced. Now add the beans.

  In other recipient put half of the avocado, lemon juice, sea salt and pepper and mix until you get a dressing add this to the bowl and mix until it gets all creamy.

  Now add the mushrooms, the other half of avocado cutted in cubes, chop the cilantro and add it and cut the graoes into tiny slices and put them on the top. I used some gluten free cracker too. The salad is ready to serve!!

Blueberry and cacao loaf

INGREDIENTS:

1 C. millet flour (any gluten free works)
3 Tbsp. of cacao powder
3/4 C. frozen or fresh blueberries
1 Tbsp. baking powder
4 Tbsp. maple syrup grade A
1 tbsp. sesame seeds
1/2 C. sweet potato puré
1/2 C. vegetable milk
cinammon powder




INSTRUCTIONS:

  Mix all the dry ingrdients and set apart. Mix the pure with the milk and the syrup until is a homogenic mix.

 Pour the mix to the dry ingredients and stir until there are no lumps and if the mix is too dry add slowly add more milk until you get a medium consistency dough. Pour this mix into a loaf pan greased with coconut oil or cover with baking paper. Stick in the blueberries with your fingers , save some to the topping.

  Give some little smashes with the pan against the table to free the air. Now top the bread with the sesame seeds and blueberries.

  Bake at 260°F (180°C) for 30 to 40 minutes and let it cool in the oven , remove from the pan, cut and enjoy!!

Chickpea pizza

INGREDIENTS:

1 cup of raw chickpeas
2 or 3 large tomatoes
1 garlic clove
veggies mix (broccoli, yellow bell pepper, purple onion)
3/4 C of water
2 Tbsp. nutritional yeast
sea salt
pepper
oregano
thyme
basil
marjoram
lemon juice*



INSTRUCTIONS:

  Pour the chickpeas in a high-speed blender (if you don´t hvae one use chickpea flour) and blend until you get really thin flour. Mix the flour with the water until you get a medium-hard dough , add some sea salt and pepper and mix again, reserve 2 Tbsp. of this mix fot later. Spread the dough on a non-stick round tray or cover it with baking paper. Bake at 180°C (360°F) for 15 to 20 minute, it does not matter if is not completly cooked it is going to get back in the oven.

  Now to make the sauce: cut in half the tomatoes and roast them with the garlic, put them in a food processor and add the nutriotional yeast and all the seasoning and blend into puré. Cut in tiny pieces all te veggies an reserve.

  Remove the base from the oven and spread evenly the sauce and top with the veggies and now you put the 2 Tbsp. that you reserved in some parts of the top. Add more basil, oregano and lemon juice (optional) and put it back in the oven just low the heat to 160°C (320°F) and bake for 15 minutes.

  Let it cool , remove from the tray cut and serve!!

 

NO-rice with roasted oyster mushrooms

INGREDIENTS:

1 medium head cauliflower
6 sparragus
1/2 purple onion
1 garlic clove
2 oyster mushrooms
sea salt
pepper
lemon juice



INSTRUCTIONS:

 Chop into big chunks the cauliflower in a food processor and pulse until you get "the rice" put tjis mix into a cloth to filter the water excess, squeeze it constantly  for 5 to 10 minutes, the smell is going to be strong don´t panic the flavor is not going to be like that smell at all.

  Heat a pan and pour some avocado oil and put the onion and garlic (chopped) and whe tey start to get golden add the sparragus (medium chopped) and some lemon juice to make that green a lot greener. Add "the rice" and mix well season with salt an pepper and more lemon juice.

  Clean really well the mushrooms and roast them in a grill or a pan with sesame oil or any veg oil for 2 to 3 minutes per side sprinkle some salt to season.

  Now serve them you can put a side of salad or steamed veggies, maybe some cooked potatos, you choose!!

Stuffed sweet potato

INGREDIENTS:

1 large sweet potato (peeled and steamed)
1 handful chopped almond
6 or 8 mushrooms
2 scallions
2 Tbsp. tahini (sesame seed butter)
lemon juice
sea salt
pepper
sesame seeds

INSTRUCTIONS:

  Cut in half the sweet potato and remove some of the meat of each half put some salt and pepper on the top of each and bake them for 10 to 15 minutes at 160°C (320°F) and reserve.

  Heat a pan and add the chopped scalions the mushrooms (finely chopped) mix and reduce the heat, keep moving until the water is evaporate then add the almonds and season with salt , pepper and some lemon juice and turn off the heat and cover the pan.

  While everything else is sitting you do the dressing: just put the 2 Tbsp. of tahini and add some lemon juice mix well.

  Now remove the sweet potato from the oven and fill the holes with the mix and drizzle with the dessing and sptinkle with sesame seeds and serve.

Chard rolls

INGREDIENTS:

12 chard leaves
1 handful of toasted and chopped almonds
6 mushrooms
1/2 red peper
1/2 chopped white onion
1 garlic clove
1/2 cooked sweet potato mashed into puré
2 Tbsp. cooked quinoa
sea salt
pepper
lemon juice




INSTRUCTIONS:

  Heat a pan with a little avocado oil and add the onion and the garlic (chopped) until they start to get golden, add the mushrooms (cut them into tiny cubes) and let all the water in them to come off then add the chopped peper and mix.

  Cut 2 chard leaves into thin stripes and add them to the mix in the pan, low the heat and keep mixing until all the water almost totally evaporate. Turn off the heat and let it sit for 3 to 5 minutes and add this to the puré.

  Mix with the puré and add the quinoa and the almonds and season with salt, pepper and lemon juice

  Now put one chard leaf on a flat surface and cut the thick end of the steam th cut is going to have the shape of a letter "v". Fill every leaf with the mix , put it on the center and fold each side in. You can leave the whole roll as a burrito or cut ti into tiny pieces like sushi. Enjoy!!

Baba Ghanush

INGREDIENTS:

2 medium eggplants
1 garlic clove
1 Tbsp. tahini (seame butter)
1 lemon (juice)
sea salt
thyme
cumin

INSTRUCTIONS:

  Peel the eggplants and slice them, Roast them in a pan for 3 minutes each side and while they are roasting put the garlic in the same pan to roast too.

  Now put them in a food processor and add the lemon juice and tahini. Add the seasoning as you want and if the mix is too dry for your taste add some room temperature water until you get the consistnecy that you like.

  Serve with cracker or toast , in a sandwich or just grab a spoon and dig!!

Brown rice with brocoli dressing

INGREDIENTS:

1 C. of coked brown rice
1 small carrot (thin peeled)
1/4 purple onion (thin sliced)
sea salt

FOR THE DRESSING:

1 C. steamed broccoli
1/2 avocado
1 big bunch of cilantro
1 lemon (juice)
1 garlic clove
1 small zucchini
1 handful pumpkin seeds
1 lemon (juice)
sea salt
thyme
pepper
water



INSTRUCTIONS:

  FOR THE DESSING:  Mix all the ingredients in a food processor then add slowly the water until it gets creamy. Reserve in jar.

  Put some avocado oil in a pan and add the onion until it star to get golden then add the carrot (you can use the peeler to make the strips) and miz them well and low the heat. Add the cooked brown rice, the sea salt and remove really carefully and turn off the heat.

  Now to serve use some small container to shape the rice and serve on a flat plate and cover with the dressing and dig in!!!

Creamy quinoa

INGREDIENTS:

1 C cooked plain quinoa
1/2 C broccoli florets
1 lemon juice
1 handful of pumpkin seeds
1/2 C of white bean hummus (recipe is in past posts)



INSTRUCTIONS:

  Cook the broccoli florets in a pan at low heat , add some lemon drops to intensify the green color, add the cooked quinoa en remove then add the res of lemon juice.

  Now  add some water to the hummus until it has a dressing consistency and pour this to the quinoa and careful stir it until the dressing cover all the quinoa and broccoli. Now turn off the heat and cover the pan and let it sit for 5 minutes the serve and sprinkle with the pumpkin seeds and serve. Bon Appetit!!

Flaxseed and oats cookies

INGREDIENTS:

1/2 C. rolled oats
1/4 C. ground flaxseed
1/4 unsweeted vanilla almond milk
2 tbsp. cinammon powder
2 Tbsp. peanut powder ( I used Tru-nut)
chocolate chips (60% or more cacao)
dried cranberries

INSTRUCTIONS:

  Mix the oats, the flaxseed, the cinammon powder and peanut powder then add the milk and mix well, let it sit for 10 minutes. Now you must have a sticky dough and using a spoon to measure put some batter on a tray covered with baking powder. Repeat until the dough is finished and sprinkle chocolate chips or cranberries on the top of each cookie.

  Bake 160°C (320°F) for 20 to 30 minutes , let it cool and enjoy!!

Mango ceviche

INGREDIENTS:

1 Large mango
2 small tomatoes
1/2 white onion
1 large cucumbers
1 bunch of cilantro
2 lemon (juice)
sea salt
peper
chilli flakes




INSTRUCTIONS:

  Chop the mango, the tomatoes, the onion and the cucumber mix them in a large bowl then add the lemon juice and all the seasoning, mix it well and careful.

 Now chop the cilantro and sprinkle it all over the top of the bowl and refrigerate it fir 10 to 15 minutes and enjoy with crackers , bread sticks or grab a spoon !!

Yellow burger

INGREDIENTS:

1 C cooked white beans
2 flaxseed "egg" (mix 2 Tbsp. of flaxseed with 2 Tbsp. water an let it sit)
1/4 C (or less) rice flour
2 Tbsp. of turmeric
thyme
oregano
sea salt
warm water
ground pepper
chilli flakes (optional)




INSTRUCTIONS:

  Mash the beans leaving some halves pieces we do not want a puré and reserve. Mix the flour with all the seasonings and add this to the masshed beans and mix until all the dough has a even color in this case will be yellow.

  Now keep mixing slowly and add the flaxseed egg. after that also slowly add water until you have a mousturized but firm dough.

  Let it sit for ten minutes and give a last mix then start to make balls with the dough and smash it to form the burger. Bake in low heat for 2 to 3 minutes per side. Now serve with a salad side or put it between two buns or whatever you like!!

Sweet potato brownies

INGREDIENTS:

1 large, peeled and steam cooked sweet potato
1/2 C vegetable milk
1/4 C rice flour
2 to 3 Tbsp. cacao powder
1/4 pure maple syrup or agave
20 chopped almond
1 Tbsp. baking powder
1 Tbsp. apple vinegar
1 pinch of sea salt
cinammon powder



INSTRUCTIONS:

  Make puré with the swwet potato and add the milk, remove and reserve. Mix all the dry ingredients then and the liquids and slwoly mis it , you don´t want to whip it. Now is time to add the syrup and apple vinegar and pinch of salt, mix and while doing it add some of the almonds (reserve some for topping) and let the miz sit while you prepare for the baking.

  Using a square or rectangle recipient cover it with baking paper and add the mix , if your recipient is really large your brownies will not be tall enough. Bake for 30 to 40 minutes at 180°C (360°F) stick a toothpick if it comes clean the brownies are ready. Sprinkle the almonds and let the recipent in the oven that is turn off already.

  Take it out from the oven after 10 to 15 minutes and let it cool remove from the recipient and cut, Enjoy!!

Sweets bites

INGREDIENTS:

2 riped bananas
1/4 C. ground flaxseed
2 Tbsp. peanut powder ( I used Tru-nut brand)
cinammon powder




INSTRUCTIONS:

  Make puré with the bananas and add the flaxseed, you need a sticky mix, now add the cinamon and mix well. Using the mesaure of a small spoon put the mix in a tray covered with baking paper repeat until you finis the mix. Bake at 180° C (360°F) for 15 to 20 minutes and let them cool.

  Now to make the sauce mix the peanut powder and mix it with water until you get an almost liquid texture, if you´re using peanut butter just add hot water until you almos liquified it. Cover the bites with the sauce and refrigerate them. if you want to conserve them longer, keep the frozen and covered.

 

Banana Icecream

INGREDIENTS:

2 frozen bananas
2 Tbsp. almond milk
sliced almonds
cinammon powder
raisins

INSTRUCTIONS:

  Cut the bananas and mix them with the milk in a food processor at high speed until it start to soft and smooth like ice cream. Serve in a bowl and sprinkle the raisins and almond then dust with the cinamon and enjoy please!!!

White bean hummus

INGREDIENTS:

1 C cooked white beans

1 Tbsp. tahini

1/4 C water (the one you use to cook the beans)

1 lemon juice 

1 garlic clove

thyme

sea salt

INSTRUCTIONS:

  Mix in a food processor the whit beans, tahini, lemon juice and garlic then slowly add water until you get the consistency that you like if you want a dressing add more water until is almost liquid but if you want hummus add 1/4 C of water we want a smooth hummus.

  Now is time for the seasoning , add sea salt, thyme (I added like 2 tbsp.) and mix again. Ready to eat!!!

Veggie pasta with cheese

INGREDIENTS:

FOR THE CHEESE:

1 medium  peeled and cooked sweet potato
1/2 peeled and cooked potato
4 Tbsp. nutriotional yeast
1/2 lemon (juice)
1/4 C almond milk
sea salt
pepper
1/2 tbsp. apple cider vinegar (ACV)

FOR THE PASTA:

2 C any veggie pasta of your choice
1 C broccoli florets
1 C cherry tomatos
1 garlic clove
4 leaves of fresh oregano
1/4 chopped white onion



INSTRUCTIONS:
 
  FOR THE CHEESE: Blend all the ingredients until is smooth, be careful when you pour the milk do it slow to avoid it gets too liquid. Taste it and add more nutritional yeast if necessary. Reserve the cheese.

  FOR THE PASTA: Cook the pasta as the intructions on the package, While the pasta is cooking put in a pan some avocado oil and add the onion and chop the garlic and add it too. When they start to get golden add the broccoli and low the heat.

  Drain you pasta and add it to the pan, remove , add the cheese, chopped fresh oregano and mix really well until is al creamy, turn off the heat an cover it. When you serve it add the cherry tomatos cuted in halves, and maybe a little bit more nutritional yeast. Dig in!

Aminoacid Salad

INGREDIENTS:

2 medium zucchini
2 medium carrots
2 celery sticks
1/4 thin sliced onion purple
1 lemon (juice)
1 or  2 tbsp. nutritional yeast
2 Tbsp. liquid aminos (I used braggslivefoods)
1 Tbsp sliced olives
1 handful peanuts (natural)

INSTRUCTIONS:

  Peel the zuchinni and carrots, with a special peeler or spiralizer make noodles with the zucchinies and the carrots, put them in a big bowl, Now chop the celery in really small pieces add them to the bowl. Add the sliced onion, lemon juice, nutritioanl yeast, liquid aminos and mix very well.

  Let it sit some minutes and then add the olives and the peanuts (reserve some to top whe you serve it) , mix well again and refrigerate for 15-20 minutes, serve and enjoy!!

Curry Quinoa

INGREDIENTS:

2 C of cooked quinoa
1 C broccoli florets
1/2 sliced purple onion
2 small carrots
1 garlic clove
1/2 C of coconut or almond milk (I used almond)
curry powder
turmeric powder
lemon juice
pepper
sea salt

INSTRUCTIONS:

  Heat a pan with avocado oil or use a non-stick one, roast the onion and the garlic (chopped) and with the help of a peeler make some thin long slices of carrots and add them to the pan along with the broccoli , mix them well and a few minutes later add the quinoa and low the heat.

  Add the milk and all the seasoning and remove slowly until is all well incorporate. Let some of the liquid evaporate and turn off the heat, remove again and cover it. Done! :)

Cacao and chocolate chips pancakes

INGREDIENTS:

1 C oatmeal flour
1/2 C glutenfree flour (millet, quinoa, etc)
2 Tbsp. cacao
2 Tbsp. rice syrop
1 Tbsp. maca
1 C vegetable milk
1 tbsp. cinammon powder
2 Tbsp. peanut butter powder (I used Tru-n)
2 tbsp. baking powder
1/2 tbsp. baking soda
1 handful of semi-sweet chocolate chips (dairy-free)
1/2 frozen banana
1 flax-egg (mix 1 Tbsp. of grounded flaxseed and 1 Tbsp. of water)

FOR THE SPREAD:

1 Tbsp. cacao
1 Tbsp. peanut butter powder
1 tbsp. coconut water
1 Tbsp. acerola jam (or any jam)



INSTRUCTIONS:

  Mix all the dry ingredients and reserve. Mix in the blend or food processor the milk and the frozen banana until is smooth, add the rie syrop and mix by hand add this mix to the dry ingredients and mix until there are not lumps.

  Now add the flax egg and keep mixing, if the mix is too dry add more milk, we want a medium mix (not too dry not too liquid) until is whole medium dough then add the chips.

  Heat a non-stick pan or spray it with coconut oil and starte to make your pancakes in a low heat, turn them when the top is full of bubbles.



FOR THE SPREAD:

  Mix all the ingredients and put this on each pancake and form a small tower. When you spread the last pancake top them with some nuts or granola cluster. Enjoy this wonderful deliciousness!!