Hi! Julian from Cramcakes again. Here I’m going to unfold our pancake recipes and what makes them a Cramcake.
We offer two different organic pancake bases: Coconut and Chia and Almond and Flax. Each base uses our gluten free flour blend and nut milks to whisk them into a batter. We don’t use any egg.
The Coconut & Chia uses fluffy coconut flour, crunchy desiccated coconut, a pinch of banana powder and fibrous chia seeds. It offers a great lauric acid boost to strengthen the immune system.
The Almond & Flax combines fine almond flour, malty ground hazelnuts, biscuity lucuma powder and brown flax seeds. A big protein hit with this one.
All are named for some of the fine folk I shared pancakes with during those days in an Australian hostel.
The Jasper – A charming and confident blend of ripened banana with rich peanut butter and our sugar free chocolate sauce, made from unroasted cocoa, coconut milk powder and fermented glucose.
The Marius – Youthful and energetic, here we have seasoned fried spinach and kale with either plump blueberries and pure maple syrup or juicy tomatoes and mild chilli sauce.
The Eléna – A vibrant, free-spirited mix of homemade, sugar free granola, baked with gluten free oats, almond & hazelnuts, coconut milk & lucuma powder, rapeseed oil and pumpkin, sunflower & flax seeds, squidgy raspberries and creamy coconut sauce.
All bases and fillings are gluten free and vegan.
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