November 13, 2010

Banana pancakes

Banana pancakes

Here's another breakfast dish I like to make; banana pancakes.
If you enjoy having a large breakfast, I'd recommend having half of these and save the other half for tomorrow, and just have some fruit and nuts or carrot salad with walnuts, whatever you prefer, with it. Personally, I ate the whole batch and then some more fruit with nuts and seeds. Yes, my appetite seems to have returned! Partially, at least.
Breakfast is my favourite meal, it gives me a solid base to get through the day. That's why I always get up quite early, I need some time to prepare and enjoy my 'brekkie'.
Sorry the picture isn't quite that clear, but here's the recipe:

Banana pancakes: (serves 1 or 2)
- 1 banana
- 2 eggs
- 2 tbsp coconut milk
- 2 tbsp coconut flour
- 1 tbsp ground flaxseed
- 1/4 tsp baking powder
- 1/4 tsp vanilla powder (you could scrape out the seeds from a vanilla pod as well, or see if you can find the seeds in a jar)
- approx. 2 tbsp coconut oil, for frying

1. Mash the banana in a bowl and add eggs, coconut milk and flour, ground flaxseed, baking powder and vanilla powder and give it a good whisk until well combined.
2. Heat some of the coconut oil in a non-stick frying pan, take about a 1/4 cup sized (a little less) amount of the batter and drop it in the pan. Add another one, making 2 pancakes.
3. Reduce heat to low, and as soon as you see the sides of the pancakes becoming a little firmer and when they've started to rise, flip them over carefully. Try making it a quick flip, as the top will still be fluid.
4. Let them bake for a short while longer, check if the bottom has browned and if so, transfer them to a plate.
5. Repeat with the rest of the batter. Makes 6 pancakes.
6. Make sure you add enough oil, and don't be impatient by increasing the heat; they will blacken. As you can see in the picture, mine turned out slightly dark already.

You could serve these with some fresh fruit, I think any type of berries would be nice. You could also substitute the vanilla for cinnamon, if you want to make them more seasonal.
Enjoy!

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