If you’re looking for the perfect guilt-free pancake recipe, you’ve just struck pancake gold. These make the perfect healthy start to a lazy Sunday. You’re welcome!
130 g (4½ oz/1 cup) buckwheat flour
100 g (3½ oz/1 cup) almond meal
1½ teaspoons baking powder
1½ teaspoons bicarbonate of soda (baking soda)
3 tablespoons sugar
1 egg, lightly beaten
600 ml (20 fl oz) buttermilk (see page 228)
2 drops vanilla essence
1 tablespoon coconut oil, for cooking
Greek-style yoghurt, to serve
HONEY & GINGER CARAMELISED BANANAS
1 tablespoon honey
1 cm (½ in) piece fresh ginger, finely grated
1 banana, sliced into discs
juice of 1 lemon
1 tablespoon sesame seeds
To make the honey & ginger caramelised bananas, put the honey in a small saucepan over medium heat. Cook until it begins to bubble. Add the ginger and cook for 10 minutes, or until the honey changes colour and begins to caramelise.
Add the banana to the saucepan and toss to coat in the honey mixture. Remove from the heat. Add the juice and sesame seeds, stir and set aside.
To make the pancakes, sift the flour, almond meal, baking powder, bicarbonate of soda and sugar into a large bowl.
In a separate bowl, add the egg, buttermilk and vanilla and mix until combined. Pour the wet mixture into the dry mixture, stirring until it’s a smooth batter.
Heat the coconut oil in a large frying pan over medium-high heat. Add a ¼ cup of batter per pancake.
When the mixture begins to bubble, flip it and cook the other side until golden. Repeat with remaining batter.
Serve the pancakes with the honey & ginger caramelised bananas and a dollop of yoghurt.
Recipe and images from Bondi Harvest by Guy Turland, published by HarperCollins, $39.99. Buy the book here.
Makes about 12 portionsOn September 5, 2014
Serves 4 • 410 calories per servingOn June 19, 2015
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