Preparation time: 20 minutes
Country: -
Recipe for: 2 persons
Complexity:
Sweets
Smeg recipe

Ingredients
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
METHOD
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.