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Fry the walnuts in an oil-free pan for a few minutes, until golden. In the last 30 seconds, the coconut flakes are added. Transfer to a mortar and lightly crush.
Cut the pineapple into small cubes and add to a pan over medium heat. Cook for 5-10 minutes until lightly browned, stirring frequently.
Meanwhile, crush the cardamom pods and add the seeds to a blender bowl along with the flour, milk, egg, vanilla, cinnamon and a pinch of salt. Mix until a homogeneous composition is obtained.
Grease a pan with a little oil. Heat over medium heat, then add enough composition so that the entire base of the pan is covered. Cook the pancakes until golden on both sides.
Break into pieces and place on a layered plate with caramelized pineapple, yogurt and cashew and coconut mix. At the end, sprinkle with lime peel and sprinkle with honey.