Simple Banana Blueberry Pancakes – Guest Post

I am delighted to present a guest post, written by our close friend Elise. This blog was created for her, when I started to develop recipes for everyday and festive occasions, designed to accommodate Elise’s dietary restrictions. Below is her own recipe of banana and blueberry pancakes.

Ingredients:

  • 2 large, ripe bananas – or – 3 medium sized, ripe bananas
  • 3 extra large eggs
  • 1/2 – 2 dessertspoons coconut flour
  • (optional) 1/4 teaspoon vanilla powder
  • (optional) frozen or fresh blueberries
  • coconut oil (used to fry the pancakes)

This is such a simple recipe that after you have made it once, you will not even need the recipe any more. The main thing is to understand how thick to make the batter when you add the coconut flour. For this reason, I weighed out the ingredients in case you want to copy these exact measurements for the first time you make this recipe:

  • 273 grams ripe bananas (without the skin)
  • 160 grams eggs (without the shell)
  • 17-18 grams coconut flour
  • 1/4 teaspoon vanilla powder
  • frozen blueberries, about 60 grams
  • coconut oil for frying

Method:

1. Peel the ripe bananas and place into a small bowl. Use a fork to mash them.

2. Add in eggs and whisk into the mashed banana, still using the fork.

3. Add in vanilla powder (if you wish) and whisk further.

4. At this stage, the batter will be quite runny.

So add in coconut flour 1/2 dessertspoon at a time…whisking with the fork after each addition…until the batter resembles the thickness of cake batter.

5. Now set up the frying pan that you will be using:

If you have a non stick pan with a heavy base:
Place the pan onto the smallest burner and turn the heat to medium. Place a tiny amount of coconut oil onto the base and wait for the oil to melt. After the first batch of pancake mixture has been placed into the pan and the blueberries added, turn the heat down to LOW and continue cooking at this LOW temperature for this batch, as well as for subsequent batches. This method requires a little patience but the resulting pancakes will be an even, golden colour.

If you have a stainless steel pan with a heavy base:
Place the pan onto the burner appropriate for the size of the pan and turn the heat onto medium-high. Place a good quantity of coconut oil into the base of the pan, so that when it has melted it thoroughly covers the base of the pan. Wait a minute or so for the pan to heat up before adding the batter, otherwise, the pancakes may stick. Once the you have added the first batch of batter, along with the blueberries, turn the heat down to a low-medium temperature and continue cooking. Subsequent batches (when the pan will be retaining more heat) may require the temperature to be reduced even further.

6. When the coconut oil has melted and pan warmed up, add in the pancake batter using a large serving spoon.

7. Use your finger to push blueberries into the batter of each pancake, as many as you like – and then reduce the heat of burner to allow the pancakes to cook gently.

8. Use an egg flip to turn each pancake when ready. If the pancake starts to fall apart, they are not ready to be turned. If you used frozen blueberries, you should see that they have defrosted and some of the juice has been released. You should also see a golden colour around the edges.

7. If you have turned one pancake and see that it is a golden colour, turn the others in the same batch. Then leave them for a few more minutes to continue cooking on the other side. You will know they are cooked through if, when you press the top with your finger, it is very firm. When done, use the egg flip to remove them from the pan onto a serving plate.

8. Add extra coconut oil to the pan before cooking subsequent batches of the batter.

9. The method above of using a serving spoon to portion out the batter, makes for pancakes with a more rustic appearance. If, however, you would like them to look more symmetrical and pretty….then you can always use metal rings to accomplish this. First grease the inside of each ring using your finger and a little coconut oil. Oil and heat the pan as described above and place the rings onto the base of the pan. Be careful not to overcrowd them. Spoon the batter carefully into each ring, filling about 2/3 full. Then push blueberries into the batter. Aim to keep the batter to the same height as the ring if you want them to be really pretty. When you turn the pancakes, the ring will probably fall off, which is fine, as it is no longer needed to retain the shape of the pancake. Cook pancakes as described above.

10. If desired, you can serve the pancakes with your favourite coconut yogurt or coconut ice cream – or just eat them as is !

11. Please note that the vanilla and blueberries are optional. If you prefer other flavourings, use those instead. For instance, you could replace the vanilla with cinnamon. Or maybe you could use chocolate chips instead of blueberries. Or maybe not use any additional flavourings at all (also delicious). The options are endless.

Enjoy !

 

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