This is the perfect healthy cake for your a Sunday afternoon BBQ or an upcoming birthday celebration.
INGREDIENTS
INSTRUCTIONS
Pre-heat the oven to 175 degrees celcius and line the base of two round springform cake tins with baking paper and grease the sides. (I only had one tin so just baked one after the other). In a food processor whizz half of the dried dates and half of the coconut flour until they are finely ground down, add more dates and coconut flour until all of the ingredients are ground down and combined. Add the coconut, baking soda, cinnamon and salt and combine in the food processor. In a large bowl, whisk the eggs. Add the mashed banana’s, water, coconut oil and apple cider vinegar and whisk together until there are no lumps. Slowly add the dry ingredients to the wet ingredients and combine with a fork. Add the pineapple and mix through. Place half of the cake mixture in each cake tin and place in the oven for 40 minutes or until a skewer comes out clean. Once cooked place on a cake wrack and let cool. Place a layer of coconut yogurt on top on one of the cakes and place the second cake on top. Cover the rest of the cake with coconut yogurt, top with crushed walnuts and serve.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
Perfect for those chilly winter mornings this is a beautiful balanced breakfast full of delicious flavours and super food goodness.
INGREDIENTS
1 cup of water
1 cup of coconut milk
1 teaspoon of cinnamon
1 star anise
1 teaspoon of vanilla extract
1/2 teaspoon of nutmeg
1 cup of quinoa
2 tablespoons of honey
1/4 cup of chopped walnuts
1 handful of blueberries
1 banana, sliced
DIRECTIONS
Place water, coconut milk, cinnamon, star anise, vanilla and nutmeg in a small saucepan and bring to a simmer. Add the quinoa and simmer for approximately 15 minutes until the liquid is absorbed. Stir often to ensure the quinoa doesn’t stick to the bottom of the saucepan. Add the honey and walnuts and stir through.
Pour into four bowls and top with the blueberries and sliced banana.
Serves 4
Preparation 5 minutes
Cooking time 15 minutes
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
Push your shakeable pancake mix to the side — you deserve more. In fact, you deserve the best. Save yourself the hassle of heating up the frying pan: here is where you can have a heap of perfectly cooked pancakes on the Gold Coast placed right in front of you with an impressive medley of toppings and extras.
Now, it’s up to you to decide which pancake style stacks your excitement the most (all of them can be your answer).
Sens Fusion
Looking for the perfect souffle pancake? We’ve found it! Sens Fusion is flipping the script with light-as-air Japanese soufflé pancakes. Whether you’re team sweet or savoury, these viral pillows of deliciousness are worth the wait. Trust us, you’ll be on cloud nine with their fluffing amazing pancakes! We went for the OG, served with melted butter and maple syrup, but if you’re feeling decadent, we’d suggest the Matcha Souffle served with matcha cream, matcha crumble and matcha ice cream. Get ’em while they’re hot—and fluffy!
Where: 129 Queen Street, Southport
Milkman’s Daughter
What’s not to get in a crush over at the Milkman’s Daughter? Apart from pouring epic coffee and being one of Mermaid Beach’s best hangouts, they are serving up pancakes you have to see to believe. The Lemon Ricotta Pancakes are bathed in vanilla turmeric custard, passionfruit reduction and topped with pistachios and edible flowers. The healthiest AND tastiest pancakes ever to exist? Quite possibly!
Where: 2/43 Alfred Street, Mermaid Beach
Kefi Cafe
Drop everything and pick up your fork. You can now have your cake and eat it in pancake form, all while getting a coffee hit! You heard correctly. Kefi is trying to put us in a food coma with their tiramisu-inspired Kefi Hotcake. We’re talking about coffee-infused pancakes topped with caramel, chocolate soil, maple syrup, mascarpone, and whipped Kahlua. We consent!
Where: 110 Marine Pde, Coolangatta
Chut & Co
Don’t let the title ‘pancake tacos’ confuse you- we’re not about to mix taco spices with maple syrup. However, we are about to tell you that Chut & Co have reimagined the perfect way to present pancakes; in a taco stand. It’s three little buttermilk pancakes, all in a row, piped generously with vanilla mascarpone and topped with raspberries, strawberries and an Oreo crumble. Who knew pancakes could be taco-licious?
Where: Mermaid Plaza, 2400 Gold Coast Highway, Mermaid Beach
Hudson and Rosie’s Table
Spoiler alert- these are the best pancakes on the Gold Coast. Sorry, you can’t contest, for this is a fact. These banoffee pancakes are truly bananas! Let me set the scene; the pillow-like ricotta pancakes are lush, standing tall on your plate and soaked in and surrounded by fresh banana toffee, maple pecan crumble and fresh berries. A velvety scoop of espresso mascarpone cream sits atop, proud and donned with pretty flowers. You reach your last mouthful and wonder, can life get better than this?
Where: 106 Alexander Drive, Highland Park
Palm Springs
If it’s a sweet treat you want, then it’s a sweet treat you’ll get. They call it the ‘palm pancakes‘, which sounds innocent enough. But Palm Springs wasn’t flippin around when they decided to conjure up this plate of pleasure: a deep-dish buttermilk vanilla pancake, dulce de leche with vanilla ice cream and Biscoff crumble. Pick your jaw up off the floor—you have a table reservation to make.
Where: 1878 Gold Coast Highway, Burleigh Heads
Hot Shott
You thought food combos peaked at cronuts and cruffins, didn’t you? Don’t worry, we did too. Until we discovered the valhalla of food combinations; a cinnamon scroll meets pancake. We’re not spinning fiction, although it does sound like a fairytale. Hot Shott has combined two of life’s greatest edible pleasures to deliver their cinnamon scroll buttermilk pancakes with vanilla ice cream, roasted macadamia, mixed berries and maple syrup. One word: cinna-mazing.
Where: 3/17 Tedder Avenue, Main Beach
Pancake Diner
Of course, we had to include a chocolate pancake edition on our list! Who are we, the Grinch? Then we thought, if we’re going for chocolate, why not make it a black forest? The Pancake Diners black forest-inspired stack starts with two chocolate pancakesserved with fresh strawberries, blueberries, vanilla ice cream, whipped cream with chocolate fudge, and chocolate chips. Because if you’re going to indulge, why not make it decadent?
Where: 16/221 Christine Avenue, Burleigh Heads
Pancakes on the Rocks
The humble apple crumble has been flipped. It’s your nan’s specialty, taken to a new level by Pancakes on the Rocks. Imagine buttermilk pancakes so fluffy they could make clouds jealous, crowned with marinated apples and a dollop of cream and ice cream. As if that wasn’t enough, a homemade crumble adds a crunchy, sweet finish. If you don’t feel like betraying sweet granny on this occasion or feel something a bit more savoury, their crepes are equally delicious!
Where: 4 The Esplanade, Shop T1.31, Surfers Paradise
No Name Lane
It’s a classic: the mixed-berry pancake stack. What a crowd-pleaser! While perfect as is, No Name Lane has made a good thing great, adding some seriously mouth-watering editions. Keeping a classic base, they top the perfect pancake rounds with mixed berry compote, mascarpone, vanilla anglaise, cinnamon crumble, white wine glaze, and vanilla ice cream. They’re berry-nice. Te-he!
Where: 16 Charles Ave, Broadbeach
Words by Chelsea Ipsen
INGREDIENTS
3 cups water
2 cups mixed frozen berries
1 teaspoon cinnamon
4 cloves
2 star anise
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons honey
4 pears, peeled
INSTRUCTIONS
In a large saucepan over a medium heat, place the water, berries, cinnamon, cloves, star anise, nutmeg, vanilla extract and honey. Gently simmer for 10 minutes. In the meantime peel the pears and remove the core from the bottom by using a corer or melon ball tool. Place the pears in the berry syrup and simmer for 20 minutes or until they are al dente. Serve in four little bowls with syrup and berries in the base of the bowl.
Delicious!
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
