We all love pancakes. Even when our goal is to have a lean body, ripped abs and count the veins on our shoulders. It doesn’t matter what is the goal – pancakes are always tempting.
I do not think that it is so much because of the taste of pancakes, as because of the emotion they carry. Pancakes have always been an important part of our childhood and they are the mean through which we carry emotions, memories, feeling of security, care and love that we received in our family.
Since I started following nutrition plans, I am constantly finding ways to adapt my favorite meals to my nutrition plan. That is how I found my favorite coconut pancake. I prepare it in different ways and now I decided to use it for the cake.
Ivaylo has been asking me to make him a French cake. But his main require was for the cake to be healthy. I am not gonna lie – I can’t make a cake, that has the taste of a French cake, yet it doesn’t contain its ingredients. That is why I decided that I will just make a cake that contain some of its products.
I used the coconut pancakes for the base and I made the cream from berries, homemade yogurt, rum and vanilla.
I dedicate this cake to the wonderful Zlatina Kala, who is working on the design of the cover for my latest book. Zlati lives in Italy and she always brings me something from there. The last time she gave me eggs that she had decorated with a pencil – she encoded love in them. 😉
Ingredients:
6 whole eggs
40 grams shredded coconut
100-150 ml. milk
vanilla
rum
250 grams full fat yogurt
300 grams berries
3-4 table spoons honey
80 grams raw almonds
3 table spoons coconut oil
Directions:
For the bases:
Stir 6 eggs. Add coconut, coconut oil, vanilla and some milk so you have a more liquid like mixture. Them make three pancakes. Spread some butter on the pan and bake the pancakes.
When the first pancake is ready, spread some honey on top. This will make it softer and won’t let it dry out.
Don’t worry that the mixture for the pancakes doesn’t have any sweetness. Spreading some honey on the pancakes and the sweetness of the cream will balance it out.
For the cream:
Stir the yogurt with the berries. Add 2 table spoons honey and rum.
Spread from the cream on each pancake and sprinkle with some crumbles of almonds. Then place another pancake on top and repeat. Leave it in the fridge for 2-3 hours.
It turned out delicious. Ivaylo said that it tastes great! Thanks to him for always taking great pictures of my cooking masterpieces.
I cook, he takes pictures and then we eat together. 😀
