Today I’m sharing two incredible recipes, that together make the ultimate brunch feast. Raspberry & Coconut Pancakes and a creamy, dreamy Blueberry & Almond Smoothie. Both recipes came about in collaboration with delicious, dairy free Califia Farms Almondmilk. Califia Farms uses an artisanal process to make their Almondmilks by taking raw, blanched almonds, grinding them to a meal, and hydrating the meal along with filtered water into a delicious milk. You get all of the nutrition from the almonds with little to no-by product on production, which is pretty fantastic. More bang for your buck! In these recipes we’re using their Unsweetened Vanilla Almond and regular Unsweetened Almondmilk. Enjoy!
Raspberry & Coconut Pancakes
1/3 cup coconut flour
1 cup oats
2-3 medjool dates
1 cup raspberries
2 tablespoons desiccated coconut to top
Start by grinding down the oats in a blender, grinder or food processor until it resembles flour. Set to one side. Add the dates, and Unsweetened Vanilla Almondmilk in the blender and blend until the date pieces have been obliterated into tiny fragments. Break up the banana into smaller pieces and add with all other ingredients to the blender. Blend until the mix is thick and smooth. In a frying pan add a little coconut oil and spoon half a cup onto the pan, with a knife spread so its round, you want to make a small pancake, so don’t be afraid if there is a lot of mixture on top. Add a few raspberries to the middle of the pancake. Cook on each side for roughly 2 minutes, flip with a spatula and repeat on the other side. Repeat with the rest of the mixture.
Top with more raspberries and a handful of desiccated coconut.
Blueberry & Almond Smoothie
1 cup blueberries
1/2 cup blackberries
1 tablespoon almond butter
Add all ingredients to your blender and blend until smooth!