JUICER PULP PANCAKES
For the juice: 1/2 pineapple, 10 strawberries
For the strawberry pulp whipped cream: 1 cup (250ml) heavy cream, 1-2 tablespoons raw cane sugar, strawberry pulp
For the pancakes: 1/2 cup soy milk, 2 large organic eggs, 3 tablespoons coconut oil, melted + more for cooking, 1cup (130g) farro flour, 1/4 teaspoon (1g) baking soda, 1 teaspoon (4g) baking powder, 1/4 teaspoon (1g) table salt, pineapple pulp from juicer
For the toppings: strawberries, sliced (optional), natural maple syrup
For the juice:
- Peel the pineapple and cut into strips. Pass the pineapple through the Smeg slow juicer. Put the pineapple pulp in a small bowl and set aside.
- Rinse the strawberries well, cut of the green tops and run the strawberries through the Smeg slow juicer. Put the strawberry pulp in a small bowl and set aside.
For the whipped cream:
- Add the heavy cream to the bowl of the Smeg stand mixer equipped with the whisk attachment.
- Whisk on 4 for 20 seconds then gradually increase the speed to 10. Continue whisking until soft peaks form then add the sugar and strawberry pulp and continue whisking until stiff peaks form.
For the pancakes:
- In the Smeg blender add all of the ingredients for the pancakes and blend on speed 4 until just combined.
- Heat a large skillet over medium-low heat. Brush the bottom with coconut oil and add 1/4-cup of the batter to the pan. Cook for 2-3 minutes. When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Cook for another 1-2 minutes until the bottom is golden brown. Repeat these steps until you have cooked all 4 pancakes.
Top the pancakes with the whipped cream, extra strawberries if desired and natural maple syrup.
Recipe by ItalicanaKitchen.