‘Frittelle’, as we call them in Italian or pancakes, always makes me feel happy. It’s like having a little party, every time you prepare them. This particular variation is packed with flavor but still really light. I like the fragrance of the lemon zest, it’s an essential flavor in the traditional Italian recipe. But I decided to twist it a bit, adding an exotic mix of spices.
Ingredients for 4 pancakes
For the pancakes:
- 1 tsp of chia seeds, 2 Tbsp of water
- 100 g of buckwheat flour, or any other flour of your choice
- 150 ml of plant-based milk, I’m using coconut milk
- 2 cardamom pods, only the seeds, crushed and finely chopped
- 1 clove, crushed and finely chopped
- ½ tsp of fresh ginger, finely chopped
- ¼ tsp of cinnamon
- zest of ½ lemon
- a sprinkle of pink Himalayan salt
- 1 Tbsp of coconut oil, for frying. You can also use olive oil, but I like the scent that the coconut oil adds to this recipe.
For the decoration and the drizzle:
- 1 banana and some blueberries, or any other fruit of your choice
- zest of ½ lemon
- a few mint leaves, roughly chopped
- 1 tsp of plant-based sweetener of your choice, I am using maple syrup
Combine the chia seed with some water in a small bowl and set aside, until the seeds have completely absorbed the water. In a larger bowl, sift the flour, to avoid lumps. Then add the milk little by little, mixing with a fork, until smooth but thick. Add the rest of the dry ingredients for the pancakes, and combine. When the chia seeds are ready, add them as well, and mix.
Fry the pancakes in the coconut oil, over a medium heat in a non-stick pan, until golden brown. Use 1 ladle for each one. Absorb the excess oil of the pancakes in some paper towel. Stack the pancakes one on top of the other, decorate with the fruit, the lemon zest, and the mint leaves. Drizzle the maple syrup, and serve.