Who doesn’t love a good pancake, especially one that is super easy to whip up, sustains us until lunch time, is healthy AND supports us in looking our best?
This week’s recipe comes to us with huge thanks from my mate Lola Berry, direct from the pages of her stunning book Beauty Food, a book full to the brim with “recipes and remedies for the most radiant skin, eyes, hair and nails.”
When it comes to glowing skin, sparkling eyes, lustrous hair and healthy nails, we truly are what we eat. Whether it’s olive oil for thick, strong hair or healthy fats for plump and radiant skin, Lola Berry’s recipes and beauty tips celebrate the natural goodness of wholefoods. Lola also includes sensible advice on which chemicals to avoid when buying cosmetics, foods that can have a negative impact on your skin (hello, sugar) and the importance of that miracle youth elixir, sleep.
Beauty to me isn’t just about how you look, it’s the energy and vibes you give off. I think true beauty actually comes from your heart, how kind you are how you treat both others and yourself.
Serves 4 (makes 8).
2 cups (500 ml) macadamia nut milk
2 cups (260 g) buckwheat flour
1 cup (155 g) frozen blueberries
2 tablespoons maple syrup, plus extra to serve
pinch of ground cinnamon
pinch of salt flakes
2 1⁄2 tablespoons butter or coconut oil
coconut ice cream
chia seeds (optional)
In a large mixing bowl, whisk together the eggs and macadamia nut milk. Slowly add the buckwheat flour, whisking continuously, until you have a lovely fluffy batter with no lumps. Add the blueberries, maple syrup, cinnamon and salt and mix everything together so that the blueberries are nicely spread throughout the batter.
Melt a teaspoon of the butter or coconut oil in a frying pan over a medium heat. Add a ladleful of batter and wait for 2–3 minutes, or until bubbles appear in the middle of the mixture and the edges crisp up. Flip the pancake with a spatula and cook it for another 2 minutes or so to make sure it’s cooked through (you can make sure by using the spatula to lift up a corner of the pancake and taking a sneaky peak underneath). Slide the cooked pancake onto a plate, cover, and repeat with the rest of the batter, adding a teaspoon of butter or coconut oil to the pan between pancakes.
Top the finished pancakes with some fresh blueberries, a scoop of coconut ice cream, a nice glug of maple syrup and a sprinkle of chia seeds, if you like.
It’s GIVEAWAY time!
This week I am giving away TWO copies of Lola Berry’s gorgeous new hardcover book, Beauty Food.
All you need to do is share in the comments below one simple thing you do to nourish yourself each day. No more than 50 words (and don’t worry if it’s the same as anyone else’s, the winner will be chosen by random number generator).
- Entries close midnight Sunday 4th Feb 2018 AEST and will be announced in the comments on Monday.
- Please make sure you check back to see if you have won next week, so often our winners never know they’ve won! You’ll have 72 hours to respond or we’ll need to reselect winners.
If you’re eager to get your hungry hands on this gorgeous book, you can purchase it here.
Conditions of entry: you must be a THI subscriber AND an Australian resident. If you’re yet to join this tribe you can do so by popping your email address in towards the bottom right of this page.
Photographer credit (recipe shot): Armelle Habib
Publisher credit: Recipe & image extracted from Beauty Food by Lola Berry, published by Plum, available now.
* Please note, this is not a sponsored post.
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