This is a Sunday morning breakfast to savour jam packed full of flavour and wonderful nutrition. I love pancakes and banana bread, so thought combining the two sounds nice. It turns out they are all the range in the States and a staple brekkie for our trans Atlantic brothers and sisters.
We’ve made them vegan and gluten free, we can’t make things too easy now can we?! This changes the texture of the pancakes and makes them much lighter. We find ‘normal’ pancakes quite heavy in the morn and can only eat a couple, these pancakes are less stodgy only contain natural sugars.
The flours we used here were what we had in the cupboard. You may also like to go for some buckwheat or coconut flour into the mix. They will both work well, coconut flour especially adds nice body to the pancakes.
Gluten free recipes normally need a little more care in the handling. In the pan, let them rest and only bother them when the edges are turning to a darker shade of brown and crisping up. Loosen well with a flat spatula and elegantly flip in one motion (much easier typed than put into practice!) These don’t take the abuse and dodgy, warm up flipping that a normal full gluten variety will. Softly, softly…
A good little non stick frying pan is essential kit for this recipe. You don’t need oil in the pan for these pancakes, but you do need a forgiving bottom.
We used four peaches for our sauce, we love it on toast, mixed in baked stuff and stirred into smoothies. This kind of fruit puree/ sauce is never far away from the beach house fridge.
As a variation, you can use any berries to make a nice sauce. You may also like to throw some walnuts, brazil nuts, chocolate chips….into the pancake batter.
The Bits – For 6 big pancakes
1/4 cup rice flour
2 tbs fine corn meal/ flour
2 tbs potato flour
½ teas bicarb of soda
½ teas cinnamon
¼ teas sea salt
350g firm tofu (drained)
2 tbs coconut oil
¼ cup coconut milk
1 teas almond extract
2 tbs ground flax/ linseeds (soaked in 5tbs water for 20 mins)
1 handful of almonds (roughly chopped)
Maple Peach Sauce
2 peaches (de-stoned and peeled if you like)
Maple syrup (to taste)
If you have a small blender or coffee grinder (or just plain old blender) blitz the flax seeds for a minute, try to make a nice, thick paste.
Place all the pancake ingredients, except the almonds, in a blender and pulse until smooth. Scrapping the sides of the blender a few times to get it all incorporated. Pour into a large bowl and stir in the chopped almonds, leave to sit for 10 minutes.
Warm a small non-stick frying pan on medium heat, make sure its hot. Spoon in roughly 3-4 tbs of pancake mix at a time. They should be nice and thick, more a American style ‘hot cake’ than a Basque ‘crepe’. Spread out using a spatula and cook for 2-3 minutes until bubbles begin to rise, flip using a flat spatula and cook on the other side for 2 minutes.
Cover with a kitchen cloth and repeat until you have a mighty tower of pancakes on your hands.
While that is going on. Place your peaches in the, now clean, blender and blitz until smooth. You can have this sauce hot or cold. Add the maple syrup to taste.
Warm and lathered with the peachy sauce.
Bananas are said to be Malaysian in origin, where they spread through the Philippines and India where Alexander the Great noted them growing in the 4th century BC.
Bananas are packed with potassium, brilliant for maintaining low blood pressure. Bananas are super sweet but have a low GI rating, they are rich in fibre which keeps the digestion ticking over and regulates the amount of simple sugar released into our systems. They are also good sources of vitamin C.
There are hundreds of types of bananas, but they are mainly grouped as sweet or plantain style. To get an idea of the sheer range and textural difference, I can recommend some time harvesting bananas in Nicaragua. The best bananas in the world!