Orange, Baobab and Banana Pancakes

 

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Orange, Baobab and Banana Pancakes

Recipe 5 of my collaboration with PONA.   Today I decided to treat myself to a lazy Sunday breakfast and what could be better than a plate of fluffy pancakes.  These pancakes are super easy, but packed full of flavour.  Banana, Orange and Baobab is a match made in heaven. They make a great addition to any brunch, breakfast or after dinner treat, not to mention they are also far healthier than a traditional pancake and contain loads of potassium, vitamin C, anti-oxidants and more.  Naturally sweetened with banana and dates,  I served mine with maple syrup as an extra indulgence, but you can easily just pile them with sweet summer fruit.  The baobab helps make the pancakes super fluffy, so there is no need to add baking powder or bicarbonate of soda.

You only have one week left to use my discount code VEGEBRIT and get 20% off your order of organic Baobab powder at http://www.pona.fi/shop.  PONA is currently offering free delivery too, so there is no excuse not to order.  Check my other Baobab recipes  Baobab, Blackcurrant, Cardamom, Coconut Ice-PopsBaobab Carrot Falafel with Pea and Basil Hummus and Tahini SauceChocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting and Baobab and Turmeric Latte and you will see just how versatile Baobab can be to the vegan cook.

Orange, Baobab and Banana Pancakes – makes around 6 

45 g oats

3 medjool dates, de-stoned

1 small ripe banana

4 tbsp rice flour or other gluten free flour

1 tsp PONA’s Organic Baobab powder

zest of an orange

pinch of salt

2.5 dl of Oat Milk

vegetable oil/ coconut oil for frying

berries, slices of fresh orange, maple syrup, yoghurt etc for serving

Place the oats in a food processor and pulse until you have a coarse flour, add to the flour, orange zest and salt in a large bowl and set to one side.

Add the milk, dates, banana and baobab to the food processor and blend until smooth.  Pour into the dry ingredients and whisk well until you have a thick smooth batter.  Add a little extra milk if too thick.

Heat a little oil in a frying pan and cook spoonfuls of the batter until golden, flipping once.

 

 

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Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops

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Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops

The sun has been shining for more than two days in a row, the temperature has remained in double figures …. It must mean summer is finally here.  What better way to celebrate than these yummy smoothie coconut Ice-Pops.  Any berries would work, but I am a huge fan of blackcurrants and they marry perfectly with baobab and spicy cardamom.  If possible grind your own fresh cardamom from some pods, it really is worth the extra effort.  I picked up these moulds at Flying Tiger for a couple of euros,  they are fairly small and can easily fit into the most compact of freezers.

This is my fourth collaboration recipe for PONA.  Their organic Baobab not only adds a great citrusy flavour to these icy treats, but it also helps thicken the smoothie element.   Baobab is packed with vitamin C, potassium, calcium, iron and B vitamins, not to mention dietary fibre and when combined with blackcurrants, these ice-pops become a nutritional powerhouse. Remember you still have one week to use my exclusive baobab 20 % discount code VEGEBRIT at http://www.pona.fi/shop

Baobab, Blackcurrant, Cardamom, Coconut Ice-pops – makes 6 ice-pops (depending on the size of your moulds)

200 g frozen blackcurrants, defrosted

4 tbsp maple syrup

1 x super ripe banana

1/2 tsp cardamom

3 tsp baobab powder

a squeeze of lime juice

small carton of extra thick coconut milk

Place all the ingredients, except the coconut milk, into a blender or food processor and blend until smooth.  You are looking for a thickish smoothie consistency, but you can add a little extra water if necessary.

Now the fun part.  Spoon/ pour the smoothie mix into ice-pop moulds.  Top up with the coconut milk.  I like to alternate in layers and stir slightly to create a marbled effect.  However you can also simply freeze just the smoothie or make neater layers, it is totally up to you.

Place in the freezer and allow to freeze solid, preferably overnight.

To remove the ice-pops, dip the moulds in hot water for about  20 seconds and they should come out easily.