Naturally sweet dessert made out of left over pulp with additional touch of blue berries. Yummy delicious

Another reason not to trow out pulp left over after green juicing.
This time it is dessert ! For this recipe I used pulp from juicing carrots, fennel, and apple. You should try this! Taste great plus enriched with all the health benefits of vegetables fiber with addition fresh blue berries!

Ingredients :
400 gr of pulp left from juicing few carrots, 1 apple and 1 fennel
100 ml. of coconut kefir ( see recipe below ) or soy yogurt
2 organic eggs
30 ml. Alveola Immune complex to add sweetness and flavor of “super berries/fruits” or 2 Tbsp raw agave syrup
2 Tbsp of chia seeds
Handful of blue berries / strawberries
some coconut oil for frying

Method :
Soak chia seeds in coconut kefir or soy yogurt for 2 hours.
Whip eggs. Mix kefir, whipped eggs, Immune complex ( or agave ) Add pulp and mix well.
Add fresh berries.
Preheat pan with some coconut oil. Spoon pancake dough on the hot pan to form small pancakes. Fry on medium heat under the cover on both sides. Enjoy!
To make coconut kefir :
For 200 ml. of coconut milk add 2 Tbsp. milk cultura (can use milk cultura yogurt as a starter ) Let it stand in the oven on 50¤C for 2 hours. Switch oven off and let it stand for 1 -1 1/2 days more in the warm oven.

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