Beetroot pancake wraps with apples, coconut whipped cream and Pistachio Cream

How do you make a magical breakfast for the festive days ahead? Try our recipe for pink pancake wraps filled with coconut cream, baked apples and cinnamon, finished perfectly with our Pistachio Cream, which gives the recipe a real festive touch and a special flavour.

The whole recipe was created in collaboration with Wild & Coco and the talented food blogger @didisbaking You will not find any refined sugar, gluten or lactose in it.

Method:

• Sauté the chopped apple in hot Wild & Coco coconut oil and Powerlogy MCT oil together with the raisins and cinnamon.
• Add the maple syrup and cook until the apple softens.
• Blend the solid part of the chilled coconut milk until completely smooth.
• Add the desiccated coconut.
• Fill the wrap with the apples, fold it in half and decorate with the remaining apples and the whipped coconut cream.
• Finally, drizzle with our Pistachio Cream and sprinkle with cinnamon and coconut.