Fat banana pancake

gracebancroft

This is the perfect lazy Sunday breakfast when you feel like pancakes but don’t want to stand at the stove flipping them all morning. With this ‘fat’ pancake you just pop it in the oven while you get on with your morning and soon enough its golden and bubbling with sweet juices from the banana, ready to be gobbled up. Saying that, it makes this the perfect treat for any day of the week really.

The flavours I have gone with lend to a tropical theme but any seasonal fruit would be delicious, such as grilled peaches or caramelised apple. Caramelising the bananas first really enhances their flavour and gives them a beautiful golden colour without having to achieve that and overcooking the batter.

Eggs are a beautiful breakfast ingredient as they are a complete source of protein and combined with the healthy fats and some complex carbohydrates you will be full until lunch time!

gracebancroft

Fat banana pancake

Serves 4.

IngredientsΒ 

1/2 C almond meal

1/2 t gluten free baking powder

2 T buckwheat flour

2 T rolled oats

2 T desiccated coconut

1/2 t ground cinnamon

zest and juice of 1 lime

3 free range organic eggs

2/3 C coconut milk, plus extra

1 T coconut sugar

2 T extra virgin coconut oil

2-3 bananas, sliced lengthways

MethodΒ 

Preheat the oven to 190 degrees celcius. Place a 1 tablespoon of the coconut oil in your baking dish (roughly 20cm in diameter) and pop it in the preheating oven until melted.

Whisk together the almond meal, baking powder, buckwheat flour, oats, coconut, lime zest and cinnamon.

Squeeze half the juice of the lime over the sliced bananas and sprinkle over the coconut sugar. Heat the remaing tablespoon of coconut oil in a small frypan and cook the bananas cut side down until golden and caramelised.

Meanwhile, in a small jug whisk together the eggs and coconut milk then pour into the dry ingredients. Whisk until the mixture is smooth. Pour into your prepared baking dish and top with the bananas, caramelised side up.

Place in the preheated oven and cook for 25-30 minutes or until golden and puffed.

Serve with a squeeze of lime juice, shredded coconut and coconut milk.

gracebancroft

Enjoy! And get creative with other seasonal fruit.

 

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