Yinarr Meal Pantry

INGREDIENTS

​ Pancakes

​    5 free run or omega-3 eggs
    2 tbsp coconut milk
    2 tsp pure vanilla or banana extract (no sugar added)
    6 tbsp coconut flour
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/8 tsp cardamon
    1/4 tsp salt
    3 tbsp water
    2 tbsp fat for cooking (ghee, coconut oil, etc.)

    1 punnet of blueberries

 

Banana Ice Cream

     4 frozen banana's

 

Strawberry Coulis

     1/2 Punnet of washed Strawberries

​​

METHOD

 

Pancakes

     In a small bowl, mix the eggs with the coconut milk and vanilla.
    In a separate bowl, mix the coconut flour with the spices and salt.
    Add the dry ingredients to the wet and stir to combine.
    Add water one tablespoon at a time until a runny batter consistency is reached.

    The  thicker the batter, the thicker your pancakes will be.
    Preheat a heavy pan over medium low heat. Add fat and allow to heat up.
    Drop spoonfuls of the batter into the hot oil and cook for about two minutes, flip and

    cook for two more minutes. Remove from pan and serve with Strawberry Coulis and

    Blueberries

​

Banana Ice Cream

​   Place banana's in a food processor and pulse blend, open and push banana down from 

     the sides.  When banana is smooth, remove and place in an airtight container and

     placed in the fridge until required.

 

Strawberry Couli

      Place strawberries in a deep shake cup.  Using a stick blender, whisk the strawberries 

      until smooth.

Serve by placing a pancake in middle of dinner plate.  Top with banana ice cream, sprinkle with blueberries and pour strawberry on side of plate.

Pancakes Banana Ice Cream Strawberry Coulis