“These pancakes are nothing less than a family classic. We always prepare a large stack of them when we make brunch. We have been making them for years and shared the recipe with most of our relatives and friends. And from what we have heard, they have passed the recipe on to their friends. The pancakes have a lovely fruity flavour and are easy and quick to make. What is also great is that they only call for very few ingredients, are completely flour-free and still very thick and rich. They also make a quick snack any time of day and a perfect post-workout meal.”
- 3 ripe bananas
- 6 eggs, lightly beaten
- 50 g (½ cup) unsweetened shredded coconut
- 150 g (1 cup) blueberries (fresh or thawed if frozen)
- ½ tsp ground cinnamon
- 2 tsp virgin coconut oil
- a dollop of maple syrup or natural yoghurt (optional), 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.
Mash the bananas with a fork. Place in a bowl and whisk together with the eggs and the coconut. Add the blueberries (reserve a few for serving) and stir well to combine.
Heat the coconut oil in a 25 cm non-stick frying pan over medium heat. Add ¼ cup 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. On weekends, we like to drizzle ours with maple syrup or yoghurt.
Recipe from Green Kitchen Stories, by David Frenkiel and Luise Vindahl, with photographs by Johanna Frenkel (Hardie Grant, $49.95, hbk).