A fantastic recipe for fluffy pancakes to make this weekend. The batter makes 12 to 15 pancakes so you can half the recipe if needed. And if you have a sweet tooth you can add Ginger and Turmeric honey to the batter.
4 organic free range eggs
2 ripe bananas (sliced)
120 ml milk of choice (plant based or dairy)
50g almond or oat flour
40g desiccated coconut
1 tsp baking powder
1 tsp turmeric powder
A pinch of sea salt
Coconut or extra virgin olive oil to fry
Honey infused pears:
1 tsp coconut oil
2 heaped tsp Ginger and Turmeric honey
1 cm ginger (grated)
Mash the bananas with a fork, mix all the ingredients in a blender until completely smooth. And set aside to rest while preparing the fruit. Wash and core the pears and cut them into thick slices. Turn the hob on medium heat and melt the honey and oil together. Add the pears and the grated ginger to the pan. Let cook on both sides until they're golden but still in shape. About 10 minutes. Lower the heat if needed.
Now to the pancakes. Heat a little oil in a pan and fry your pancakes. These are more fluffy American pancakes so you can easily fit a few in your pan. Fry until small bubbles appear on the surface. Flip them and cook for about a minute on the other side, or until golden. Transfer to plate and repeat. Pile the pancakes on individual plates and serve with pears and other toppings of choice - coconut flakes, granola, coconut yoghurt, (more) honey, nut butter, the list in endless. Enjoy!