Banana pancakes.
Makes 5 – 3 lady finger bananas (250g puree weight)
– 250ml coconut cream
– 50ml kefir cream (see note below)
– 185g rice flour
– 5 pods green cardamom (ground)
– pinch of ground nutmeg
– 10g baking soda
– 50g coconut oil (to cook)
To serve
– 100ml maple syrup
– 100g chopped cashews
– 200ml kefir cream
Peel and chop the bananas roughly before placing them in a jug blender and pulsing to liquefy. Measure 250 grams of the puree into a mixing bowl, then add the remaining pancake ingredients, except for the coconut oil. Use a whisk to gently combine.
Heat some of the coconut oil in a solid-based pan – I use a castiron pan – before adding the batter in batches to form a cake about 10 centimetres in diameter. Cook on a medium heat for three minutes before turning the heat down. Flip the pancake and cook for a further three minutes on a lower heat, then remove onto a plate.
Continue until all of the mix has been cooked. This should make about five pancakes.
If you are making the kefir cream yourself, you will need to start this process 24 hours prior.
Mix one teaspoon of kefir grains into one litre of full-fat cream and store in a sealed container at room temperature overnight. Stir the grains after 12 hours and reseal the container before passing the cream through a strainer after 24 hours, or monitor by seeing how sour the cream tastes. To keep the grains alive, simply submerge them in milk and refrigerate until you need them again.
Finish the pancakes with a generous drizzle of maple syrup, cashew nuts and the cream. If you like, you can substitute coconut cream for the kefir cream, which will make this recipe both gluten free and vegan.