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Comforting Banana Pancakes

June 17, 2014

Crunchy on the edges but soft & tender on the inside!

Crunchy on the edges but soft & tender on the inside!

Everyone likes pancakes! They are a true comfort food and are something I don’t have too often anymore, but that might change now that I have a great Paleo recipe. My previous pancake post (and here) have been based on coconut flour and this recipe is no different although it does have the addition of tapioca which help make the mix softer and less prone to drying out.

I have a confession to make:

During my uni days, I used to work in a pancake restaurant – not one of the well known restaurant chains but an independent little restaurant vying for competition in the pancake market! It was well celebrated given that it was situated pride of place in a popular tourist area outside of Melbourne.

They specialised in pancakes and crepes and used Bunzl pancake premix, but the menu items had snappy titles and interesting fillings! As a waitress I had to wear a frilly floral apron and the new cappuccino machine was the only one in within a 10km radius. The little 60 seater used to serve 300 people on a Sunday – it was crazy! Gosh, that was a lifetime ago!!

But in the present, the favourites in my household are the basic lemon & sugar or banana pancakes. I used to do a very mean crepe suzette in my pancake heyday – I might even resurrect that one and paleofy it – except that it used copious amounts of Grand Marnier!

This recipe is gluten & dairy free and makes 4 medium pancakes, double it if you can’t stop at one! Omit the honey if you want to make savoury* pancakes – they make a great base for a mushroom sauce or bolognaise!

20g coconut flour
25g tapioca flour
1 rounded teas baking powder
1/2 teas cinnamon
3 eggs
1 tab honey or coconut nectar
15g melted ghee or macadamia oil 
90g nut milk – I used hazelnut but any will do
2 teas apple cider vinegar
2 ripe bananas, sliced
Mix the dry ingredients on SP 4 for 5 seconds. Add the remaining ingredients and mix on SP 4 for 5 seconds. Let sit for 5 minutes and mix again. Depending on your coconut flour, it should be a thick like cake batter – if its a bit thin, add 1/2 teas coconut flour.
Melt a teaspoon of butter and heat until bubbling and pour a pancake. Add 1/4 of the sliced bananas and cook over medium heat. Flip when golden underneath. The second side will be quicker to cook than the first. Fold in half and serve with a knob of butter and perhaps some coconut yoghurt.
* You could also add a pinch of paprika or onion powder too!
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