For Pancake Tuesday yesterday, the girls and I in the flat had a lot of fun going allll out for the occasion. Like I mean pancakes were consumed for breakfast, lunch, dinner....and I may have even had them for supper before bed. As you may have guessed, we are major fans. They are particularly amazing when they're densely nutrient packed aka my Buckwheat Pancakes. Oh and they taste flipping amazing!
I think we tried literally every delicious topping under the sun, but an absolute game changer (and I think among the top favourites for everyone) was some coconut cream I had whipped up! Literally so easy, but so good. It has the same consistency of whipped cream, but it's healthy and tastes like coconut. Sounds pretty heavenly if you ask me!
The thick, rich creamy loveliness is a rich source of vitamins B,C and E, which help encourage healthy tissue production, as well as repair, Coconut cream is a saturated fat, but contains no nasty cholesterol which other sat fats products do, and helps the body use energy more effectively. So overall, this stuff is pretty great.
Coconut Whipped Cream
1 can full fat Coconut milk
1 teaspoon Vanilla essence
- Place can of coconut milk in fridge for a few hours, preferably over night.
- Open can, scoop out solid coconut milk and place into a mixing bowl. Do not add liquid coconut water which is at the bottom. (You can keep that to make smoothies or add into porridge.)
- Add in vanilla essence.
- Whip coconut milk for 3-5 until it forms a cream like consistency.
- Serve immediately, or place in a airtight container and keep in the fridge for up to 3 days. You may have to give it a mix before serving if you've kept it in the fridge, as it will harden slightly.