I have used three different flours in this pancake recipe, but you can use only one or two if you like - just have the final quantity equal 2 cups.
The fruit provides sweetness, but add ¼ cup grated coconut palm sugar for a little more if you like. Leave out the yoghurt for a dairy-free and vegan alternative.
- 1 cup besan (chickpea flour)
- ½ cup buckwheat flour
- ½ cup millet flour
- ½ cup ground almonds
- 1 tsp low-allergy bicarbonate of soda
- 1 tsp ground cinnamon
- 1 banana, mashed
- 1 apple or pear, grated
- 750 ml (3 cups) apple or pear juice or soy milk
- 2 tbsp macadamia, coconut or rice bran oil
- blueberries and plain yoghurt mixed with maple syrup, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, mix the dry ingredients together, then add the fruit and juice or soy milk. Stir well to combine until the batter is thick and wet. Adjust the consistency by adding more juice or flour if needed.
Heat ½ tablespoon of oil in a frying pan over medium heat, then pour about ½ cup of batter into the pan. Fry until tiny bubbles appear on the surface and the bottom is golden brown, then flip. Cook this side until golden, then transfer to a plate and keep warm. Using a little more oil, repeat with the remaining batter.
Serve the pancakes with fruit, yoghurt and a sweetener if you like.
Recipes and image from Janella’s Wholefood Kitchen by Janella Purcell, with photographs by Heath Missen. Published by Allen & Unwin ($39.99, pbk).