A pancake full of antioxidants!!!
Ingredients per serving:
- 40g of rice cream
- 2 teaspoons of powdered açai
- 200g egg whites
- a pinch of baking soda
- 2 teaspoons of carob flour
- 5-6 tablespoons of coconut milk
Combine all ingredients (except the blueberries) and mix them with a blender. If the mixture is too thick add more coconut milk. Add the cranberries to the mixture and stir well.
Cook two tablespoons of the mixture (giving it the shape of a pancake) in a non-stick pan, over medium heat, cover with the lid so they will be well cooked!
Blueberries are sooo good…also because they become soft when heated, they release their juice and the pancake take the taste of blueberries 🙂