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Bounty Island pancakes a la Rilara.jpg


What do you need:

3 tablespoons of chickpea flour
1 tablespoon of almond flour
1/2 tablespoon coconut grater
1 tablespoon of raw cocoa powder
3 tablespoons of Greek yogurt
1 egg
2 tablespoons of coconut water
1 teaspoon tartaric acid baking powder
10 drops of Greensweet liquid stevia cinnamon
pinch of cinnamon or gingerbread spices
coconut oil extra virgin to bake

For the coconut vanillaglace
1 tablespoon of Greek yogurt
1 tablespoon of coconut water
3 drops Greensweet liquid stevia coconut + 2 drops Greensweet liquid stevia vanilla

For the topping
1 cube / 10 grams of melted dark chocolate (minimum 75% cocoa, I used Vivani 92% for this recipe)
1/2 tablespoon coconut grater
half tablespoon of almond paste
a small tablespoon of cacao ribs

This is how you make it:

Start by making the pancakes: mix the dry ingredients and the wet ingredients into separate bowls. When you have mixed well, add it together in a bowl and mix it briefly.

Melt some coconut oil in a frying pan and scoop some of the mixture into the pan with a ladle. Fry the pancakes on low heat, when the sides are dry you can turn them over.

Meanwhile, mix the ingredients for the glace.

When the pancakes are all ready, make a stack of pancakes and pour the glace over them. Garnish with the toppings and imagine yourself in Bora Bora à la Bounty!