Pancakes were one of the first foods that I ever learned to cook. I would get up early on a Saturday morning while the others were still in bed and set to work. The others would come down to find the kitchen in a haze of smoke and me happily tucking into my pancakes doused in maple syrup. My first pancake of the batch always was and still is to this day a bit of a failure but the the rest I guarantee are delicious. I think pancakes are one of most peoples favourite foods. For me I associate them with lazy weekend mornings when there aren’t any tests to be studied for nor essays to be written. Simply put pancakes mean brunch which means a lazy morning and who doesn’t love rolling out of bed late and tucking into these?
This recipe really is unbelievably good, after all it is effectively like having dessert for breakfast and who wouldn’t love that? The pancakes are just the right height not too thick nor too thin, fluffier than a goose down pillow with just a hint of banana flavour. To top it all off they are then doused in the smoothest golden sticky caramel and smothered in bananas, berries and nuts with a liberal sprinkle of chocolate. Maple syrup was always my topping of choice but believe me had I known back then about this coconut caramel there would have been no contest.
Bananas are most famed for being a wonderful source of potassium but they also offer so much more. Potassium plays a vital role in regulating blood pressure. Bananas are also rich in fructooligosaccharide a probiotic that promotes the growth of good bacteria which in turn improve digestion including the digestion of calcium and a whole host of there minerals. In addition furctooligosaccaharide has been a reduction in risk of colon cancer. Bananas are also a wonderful remedy for heart burn as they are a natural antacid.
- ******Banana Pancakes******
- 1 cup buckwheat flour
- 1 cup unsweetened almond milk
- 1 ripe banana mashed
- ½ tsp vanilla extract
- ½ tsp gluten free baking powder
- ½ tsp - 1 tsp maple syrup (optional)
- ******Coconut Caramel******
- 1 cup coconut milk (I used low fat)
- ⅓ cup coconut sugar
- ⅙ cup water
- ******To cook******
- Coconut oil
- ******To serve******
- Chopped banana, berries
- Dark chocolate grated or chopped nuts
- Place the coconut sugar and water in a saucepan and gently bring to the boil.
- As soon as it begins to boil add the coconut milk and reduce the heat.
- Allow the caramel to bubble away for 20-25 minutes by which time it should be thick enough to coat the back of a spoon and a dark caramel color. Remove from the heat.
- Combine all the ingredients for the pancakes together and whisk until you have a smooth batter.
- Place a frying pan over a medium heat and add enough coconut oil to lightly cover the pan (you wont need any oil if you use a good non stick frying pan).
- Cook until golden brown on both sides.
- Stack them up high, drizzle with caramel, sprinkle with chopped fruit, grated chocolate and enjoy!