Every Friday I post a sweet or savoury, healthy recipe to welcome in the weekend!
I'm in love with breakfast. Not brunch and not lunch. One of the things I love most about Brazil and the U.S. (my two home countries) are the giant breakfasts. There's only a few other countries that celebrate that first meal in quite the same way. As much as I adore Europe, a croissant and coffee is not the way to start my day.
This recipe is technically for breakfast but you can also use these as workout fuel or as a mid-afternoon snack with your choice of caffeine. These pancakes are a healthier version of most traditional pancake recipes and the perfect fusion of Brazil (passionfruit), Italy (ricotta) and the U.S. (because they are fluffy pancakes and not the thin little crepe things!)
Makes 8 - 10 pancakes depending on size
Combine all wet ingredients EXCEPT passionfruit pulp and coconut oil in a food processor or blender until smooth. Add dry ingredients and blend again until creamy. Use a spoon to stir in the passionfruit pulp. Your batter is now ready to go!
Next, melt 2 spoonfuls of coconut oil in a large skillet, be sure to spread well. Pour pancake batter into skillet, forming small circles with the batter. Flip when the pancakes are firm on edges and center. This should make about 8-10 pancakes depending on the size of your pours. Note: smaller circles are easier to flip! I got greedy and made my first few pancakes enormous...they ended up being giant piles of crumbs.
When finished, top with coconut flakes, fruit and passionfruit syrup. Recipe for syrup is at bottom of page.
This is a quick and dirty recipe for something a tiny bit naughty but very tasty. Use sparingly to keep the sugar in check.
Mix all ingredients in a small bowl and transfer to easy-to-pour container. Store for up to a week for future use.
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