Açaí and ACV pancakes
Breakfast / Snack
Who knew that adding apple cider vinegar to your pancake mix could make such fluffy, gluten-free, vegan-friendly pancakes?! Apple cider vinegar, like açaí, is rich in antioxidants and can help boost immunity and gut-health, providing even more reason to get flipping!
Prep time: 5 mins
Cook time: 15 mins
Ingredients
For the pancakes:
- 150g gluten-free flour
- 250ml milk of your choice
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla essence
- pinch of salt
Method
For the pancakes
- Whisk the flour, baking powder, baking soda, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk and apple cider vinegar until you get a smooth, thick batter.
- Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
Prep time: 5-10 mins
Ingredients
For the açai ice cream:
- 2 packs of Grow Wild Açai frozen açai puree (chopped into chunks)
- 1 banana (chopped and frozen)
- 60ml oat milk
- A squeeze of agave syrup
Method
For the açai ice cream:
- Blend the banana, oat milk and agave into a smooth paste
- Add the açai chunks and blend until an ice cream consistency is reached, you may need to stop and scrape down the sides of the blender or add more oat milk
- Serve the pancakes stacked with a dollop of açai ice cream, a drizzle of almond butter and fresh fruit
Açaí and ACV: a match made in pancake heaven!
