Whether you’re a lover of the soft and fluffy breakfast favourite or not, you won’t be turning your nose up at this fantastic recipe, whipped up especially for you for this Easter break. CBD is becoming an increasingly popular, therapeutic treatment choice as more people discover the great benefits it has on a range of different ailments. And, to show you there isn’t just one way to take it, we’ve teamed up with our friends at Organic Livity to create some really special recipes, just for you.
Organic Livity is an ever popular raw, organic and vegan Patisserie — located in London — that believes in health starting from the inside outward; which is why they are adamant in using Endoca’s CBD products in their incredible range of tasty treats. So, for those of you who can’t make your way down to Organic Livity in London, here is a great (vegan) recipe for you to make at home, simply:
CBD Infused Pancake
(For 12-15 pancakes)
A selection of our products
For the pancakes
2 cups gluten-free flour
1/4 cup unrefined sugar
1/4 cup oil (melted coconut oil or sunflower)
2 to 2 1/2 cups mylk
2 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon
For the salted caramel
1 cup unrefined sugar
1/4 cup vegan margarine
1/2 tsp sea salt
1 cup coconut cream (or soya/oat cream)
0.2g Endoca CBD crystals
You will need:
1/2 tbsp ground nutmeg Frying pan and oil to cook the pancakes
15 drops Endoca 3% CBD oil Pan to cook the caramel
Place everything in the blender (add 2 cups of mylk to start with, then adjust) and mix until smooth. Use a spatula or a spoon to check that everything is well combined.
Cook the pancakes in a lightly oiled pan (allow the pan to become hot before pouring the batter). Cook for a few minutes until the mixture becomes bubbly, then flip over to cook the other side (this side will cook faster).
Repeat until the batter is finished. Set aside.
In a pan over low heat, melt the sugar, margarine and salt; mix with a spatula. Turn the heat up to medium and cook a bit longer (until the mixture becomes slightly brown - turn back to low heat if necessary, so the caramel doesn't burn).
Off the heat, carefully add the cream and the CBD crystals - be cautious, it’s a very hot mixture.
When well combined, reduce the mixture to the desired thickness, on low heat for a few minutes.
Pour into a glass jar and allow to cool at room temperature.
Assemble the pancakes, caramel sauce and fruits (and/or nuts) in a plate. Serve immediately or reserve for later (keeps well in the fridge for up to 24hrs). The pancake mixture can be prepared in advance and stored in the fridge for up to 2 hrs – just add a bit of mylk if the mixture has thickened.