Isabell Ries
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Instagram: @issys_happiness
My Wellness Essentials
For me, it’s important to drink enough. I love water infused with some fresh fruits, herbs or ginger. It’s absolutely refreshing. Another factor to feel good is sports, especially outdoors, regardless of the temperature. The last “wellness essential” would be nutrition. I focus on regional and organic products and use many herbs and spices (like turmeric) instead of salt in my dishes, which is good for my body.
Ingredients
7 oz spelt flour
2 tsp baking powder
1 pinch of salt
3 tbsp coconut oil
3 tbsp maple syrup 1
tbsp apple cider vinegar
1¼ cups non-dairy milk (I use coconut or almond milk)
Stewed Fruits
¼ cup blueberries
¼ cup raspberries
¼ cup agave or maple syrup
1 vanilla bean, split and scraped
Toppings
1 banana
2 figs
1 tbsp homemade granola
Method
Combine your flour, baking powder and the pinch of salt in a large bowl. Take a separate bowl and mix up your non-dairy milk of choice with the vinegar to create buttermilk. Leave it to stand for 5-10 minutes. After this, add it together with the coconut oil and the maple syrup to your flour mixture and stir everything together until you have a creamy dough with no more lumps in it. While waiting for the buttermilk you can prepare the berry topping. Blend the blueberries, raspberries (or any other berries you like) and the syrup in a high-speed blender until it’s smooth. Put it into a pot, add the vanilla and let it simmer until you’re done with the pancakes. Preheat a coated pan for 3-4 minutes over medium heat and take a paper towel to spread some coconut oil over the pan. Use 2 tablespoons of your dough for each pancake and wait for 1-2 minutes until you see some bubbles on the surface of your pancake. Flip it and cook it again for 1-2 minutes. To keep all of your pancakes warm while you finish cooking the rest, you can store them in a preheated oven. Finally, top the pancakes with some bananas, figs and homemade granola, and drizzle on your berry syrup.