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Sunday breakfast: Coconut Flour Pancakes

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Sunday breakfast: Coconut Flour Pancakes with fresh blueberries, raspberry, and chocolate! I am always curious to try another ingredient to a classic recipe. Last Sunday I made Coconut Flour Pancakes who had a delicious sweet taste. The pancake mass was more fragile because of the four, so for the best result, I advise you to fried them slow on the low fire. The pancakes are gluten-free and have more fiber and protein and will keep you happily satisfied for hours! Ingredients: 1 cup of coconut flour 1/2 cup of yogurt ( I used soy yogurt but a normal yogurt will fit well as well) 3 eggs 1 teaspoon baking powder 1 beg of vanilla sugar (if you don't want to use sugar you can omit it) oil for frying For topping: Any kind of topping you like on your pancakes, my forever favorite opposition is a chocolate paste. Go for milk chocolate paste if you are the queen/king of desserts or pure chocolate paste if you want to keep it classy. I used one that I bought in Bio supe
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Vegan cheescake with banan and forest fruits

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Ingredients: 2 cups of nuts mix (like hazelnuts, almonds, brazil nuts, pecan nuts)   1 cup of cashew nuts  150g dates  3 tablespoons of coconut oil  Vanilla pod  2 large bananas 300 grams of forest fruits  You will also need a  food processor and a springform. I used a springform of 18 cm. How to do it: 1. Soak the cashews in cold water overnight.  2. Put 2 cups of nuts mix, dates and one tablespoon of coconut oil in the food processor.       Pulse until the mixture is smooth. 3. Grease springform with coconut oil. Then divide the nut-dates mixture over the bottom of the springform and press it firmly with your fingers or fork.  4. Put soaked cashew nuts and one tablespoon of coconut olive in the food processor and wait till you get completely smooth mass. Put the cashew nuts cream in a bowl, we will need the food processor to puree the fruit. You don't need to clean the food processor. 5. Put 250 grams of forest fruits with 1 and
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