Nothing says weekend like homemade pancakes for breakfast. These delicious glutenfree cacao pancakes with adaptogenic almond butter, rose infused yogurt and rose raspberry syrup will start your morning with a full sensory experience. Recipe art creation by the wonderfully plant-based chef Kelly Mason.

Ingredients:

Serves 1-2

3/4 cup GF flour

1/2 cup nut milk

3 tbsp maple syrup

2 tbsp cacao powder

2 tsp The Luminous adaptogen blend

1/2 tsp baking soda

1/2 tsp baking powder

Take a bowl then add flour, nut milk, maple, cacao, adaptogen blend, baking soda and powder and stir. Leave to sit for around five minutes. Take a non stick pan and place onto medium heat. Once the pan is hot gently pour equal sized mini pancakes and cook for around 2 minutes on each side or until slightly brown. Serve immediately.

For the rose yogurt:

1/2 cup plant based yogurt

1 1/2 tsp rose powder

2 tbsp maple syrup

1 tsp vanilla paste

Place yogurt, maple, vanilla and optional rose powder into a bowl. Stir until well combined and smooth. Place to one side ready for plating, alternatively you can store in an airtight container in the fridge for up to five days.

For the Almond Adaptogen spread:

1/4 cup almond butter

2 tbsp agave / maple

1 tsp The Luminous adaptogen blend

Take a bowl and add almond butter, agave and optional adaptogen blend. Stir until smooth and place to one side ready for plating, alternatively you can store in an air tight container in the fridge for up to five days.

For the Raspberry Rose Syrup

1/4 cup raspberries

2 tbsp agave

1/2 tsp vanilla paste

1 tsp rose powder (optional)

Take the fresh raspberries, agave, vanilla and rose powder and place into a hand blender. Blend until smooth and place to the side ready for plating, alternatively you can store in an airtight container in the fridge for up to five days.

Toppings:

A handful of fresh seasonal berries

1/2 tsp sliced almonds

1 tsp hemp hearts (optional)