Post by kickingfrog on Mar 17, 2013 14:25:44 GMT
Flour-free banana and coconut pancakes
MAKES 10 PANCAKES
ripe bananas 3
eggs, lightly beaten 6
desiccated coconut 50g, plus extra for sprinkling
blueberries (fresh or thawed if frozen) 150g
coconut oil for frying 2 tsp
maple syrup or plain yoghurt, for topping (optional) 2 tbsp
Mash the bananas with a fork. Place in a medium-sized bowl and whisk together with the eggs and coconut. Add the blueberries (reserve a few for serving) and stir well.
Heat the coconut oil in a 25cm non-stick frying pan over a medium heat. Add 2 to 3 tbsp of batter for each pancake. You should be able to fit 3 to 4 pancakes in at a time. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden – about 2 minutes on the first side and 1 minute on the other.
Stack the pancakes and top with the reserved blueberries. Drizzle with maple syrup or yoghurt, and sprinkle with extra coconut.
David Frenkiel and Luise Vindahl
The Observer, Saturday 16 March 2013
www.guardian.co.uk/lifeandstyle/2013/mar/16/dessert-recipes-green-kitchen
MAKES 10 PANCAKES
ripe bananas 3
eggs, lightly beaten 6
desiccated coconut 50g, plus extra for sprinkling
blueberries (fresh or thawed if frozen) 150g
coconut oil for frying 2 tsp
maple syrup or plain yoghurt, for topping (optional) 2 tbsp
Mash the bananas with a fork. Place in a medium-sized bowl and whisk together with the eggs and coconut. Add the blueberries (reserve a few for serving) and stir well.
Heat the coconut oil in a 25cm non-stick frying pan over a medium heat. Add 2 to 3 tbsp of batter for each pancake. You should be able to fit 3 to 4 pancakes in at a time. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden – about 2 minutes on the first side and 1 minute on the other.
Stack the pancakes and top with the reserved blueberries. Drizzle with maple syrup or yoghurt, and sprinkle with extra coconut.
David Frenkiel and Luise Vindahl
The Observer, Saturday 16 March 2013
www.guardian.co.uk/lifeandstyle/2013/mar/16/dessert-recipes-green-kitchen