12 November 2017 in Breakfast, Diet by Ann, Nutrition

Pancakes with pumpkin-pear filling, with coconut mousse

Ingredients:

4 eggs
100 g rice flour
50 g gluten free oats flour
2 tablespoons potato flour or corn starch
pinch sea salt
2 cups plant milk - i used coconut milk
1/2 teaspoon baking soda
pinch cinnamon and vanilla
coconut oil or ghee butter

Ingredients: pumpkin-pear filling

1 cup cooked and blended pumpkin
1 big sweet pear
1/2 teaspoon vanilla
2 fresh dates or 2 tablespoons coconut sugar
1/2 cup coconut milk
few drops lemon or lime

Ingredients:

1
nut mousse

Foods by Ann

nut mousse
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I think many of us would raise our hand, being asked if they likes pancakes 🙂
I also love it 🙂 My today’s gluten free version is filled with pumpkin-pear filling and additionally with coconut mousse on top.
Its delicious ! 🙂

My organic coconut mousse is 100% certified organic and is produced by grinding the coconut pulp. At a higher temperature it is in the form of thick cream.
Coconut mousse, often called coconut butter, is a good source of fiber, potassium, magnesium and iron. Vitamin D is an ally of the fight against depression, and vitamin K in it, helps in learning, supporting neurological processes.

Preparation:
Pancakes:
Place all the ingredients in the kitchen mixer and mix it. Then pour on to the pan and keep frying on 2 sides.

Filling:
Cut the pumpkin in half and bake in the oven at 180 degrees for about 40 minutes.
Then remove the seeds and peel the skin. In a separate bowl grate the pear, add coconut milk, pumpkin pulp and the rest of the ingredients. Mix it well, add on the pancakes. On top I added my favorite coconut mousse.