Ba­nana and blue­berry pan­cake stack with lemon-maple but­ter

Good Health (Australia) - - Be Nourished -


1 large ba­nana 2 eggs 55g (½ cup) hazel­nut or al­mond meal 55ml (¼ cup) co­conut oil or 55g but­ter, soft­ened 30g (⅓ cup) des­ic­cated co­conut ½ tsp bak­ing pow­der 1 vanilla pod, split, seeds scraped 80g (½ cup) blue­ber­ries, fresh or frozen, plus ex­tra to serve LEMON-MAPLE BUT­TER 60g but­ter, soft­ened at room tem­per­a­ture Zest and juice of 1 lemon 1 tbsp maple syrup

1 To make the lemon-maple but­ter, place all of the in­gre­di­ents in a bowl, re­serv­ing a lit­tle of the lemon zest for gar­nish, and mix to­gether un­til well com­bined. Trans­fer to the fridge to chill and firm up.

2 Com­bine the ba­nana, eggs, hazel­nut or al­mond meal, half of the co­conut oil or but­ter, des­ic­cated co­conut, bak­ing pow­der and vanilla seeds in a food pro­ces­sor and blitz to form a light, fluffy, lump-free bat­ter. Al­ter­na­tively, whisk the in­gre­di­ents in a bowl by hand (just be sure to mash the ba­nana up be­fore you start!). Stir in blue­ber­ries.

3 Melt 1-2 tbsp of the re­main­ing co­conut oil or but­ter in a fry­ing pan over medium-low heat. Spoon 2 tbsp of the pan­cake bat­ter into the pan and spread it out a lit­tle (I like them thick so I don’t spread it too much). Cook the pan­cake for 1-2 min­utes on each side, us­ing a spat­ula to care­fully flip it over – when it starts to bub­ble on top you know it’s time to give it a gen­tle flip. Re­move from the pan and keep warm, then re­peat with the re­main­ing bat­ter, greas­ing the pan lightly with more co­conut oil or but­ter to make sure the pan­cakes don’t stick.

4 To serve, pile the pan­cakes up as a tall stack, adding a dol­lop of the lemon-maple but­ter and a few blue­ber­ries be­tween lay­ers. Top with the re­main­ing lemon-maple but­ter and scat­ter over the re­served lemon zest.

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