Toasted Macadamia and Banana Pancakes

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Contributed by: Holly Davis

Serves: 10-12 pancakes

Time: 1 hour + 10 minutes (includes toasting time of 20-30min.)

These banana pancakes are easy to make and are grain-free and dairy-free. They require a slightly different cooking method compared to regular pancakes. The batter is made using a delicious, homemade toasted macadamia nut butter. Served these amazing pancakes with a selection of toppings or a spoonful of cultured apricot spread (recipe below).


This recipe is from the book 'Ferment' by Holly davis.

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These banana pancakes are easy to make and are grain-free and dairy-free. They require a slightly different cooking method compared to regular pancakes. The batter is made using a delicious, homemade toasted macadamia nut butter. Served these amazing pancakes with a selection of toppings or a spoonful of cultured apricot spread (recipe below).


This recipe is from the book 'Ferment' by Holly davis.

More Information >>

PRODUCT INFORMATION

Ingredients

Toasted Macadamia Nut Butter
500g organic macadamia nuts


Macadamia & Banana Pancakes
4 organic free-range eggs
120g toasted macadamia nut butter (see above)
2 large or 3 small ripe bananas
1⁄2 cup water
Pinch sea salt
Pinch organic cinnamon powder
1 vanilla bean, seeds scraped
Ghee, organic coconut oil or macadamia oil (for frying)

Cultured Apricot Spread (to serve)
2 1/2 cups organic dried apricots
2 cups of water
1 tsp fine Himalayan salt
1/2 cup water kefir, kombucha, Jun or whey

method

  1. Make the nut butter: Preheat the oven to 120°C and place the macadamia nuts on a baking tray. Place in the oven and toast for 20–30 minutes, or until they are an even golden brown. Cool to room temperature then add to a food processor and blitz to a smooth paste. Portion out the amount you’ll need for the pancakes and transfer the remaining nut butter to a spotlessly clean airtight glass jar. This will keep in the fridge for a month or more.
  2. Make the pancakes: Combine all of the pancake ingredients in a blender or food processor, blitzing well until the mixture increases slightly in volume and becomes lighter.
  3. Preheat the grill to medium and set up a wire rack with a clean tea towel draped over it.
  4. Heat a 14 cm round cast-iron frying pan over medium heat on the stove. (The pan will be transferred to the grill so use a pan with an ovenproof handle). Once hot, grease the pan by wiping it with paper towel and a little ghee/oil. Then lift it off the heat slightly and pour in enough of the pancake batter to cover the pan in an even 3 mm layer, tilting the pan to spread the mixture out evenly.
  5. Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.
  6. Transfer the pan to the grill and cook for about 2 minutes, or until the top is dried but not browned. Return the pan to the stovetop and use a palette knife or spatula to carefully flip the pancake over.
  7. Cook for 2 minutes to brown, then transfer the pancake to a cooling rack and cover with another tea towel.
  8. Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.
  9. Serve the pancakes warm or cold, with a selection of toppings if you like.
  10. Once cooked, these pancakes keep well in an airtight container in the fridge for 3–4 days and can be gently reheated in a hot pan.

Optional: Cultured Apricot Spread (to be made and fermented prior to pancakes)

  1. Combine the fruit with water and salt in a large saucepan. Cover and allow to soak overnight.
  2. The next day, set the pan over low heat and bring to a gentle simmer. Cook over medium-low heat until the fruit has completely softened and most of the liquid has been absorbed. Keep a close eye on the mixture to prevent it from catching and burning.
  3. Remove from heat and allow to cool to room temperature.
  4. Add your chosen started (kefir, kombucha, etc) and blend to a thick smooth consistency. Add extra cooled boiled water to obtain the consistency you prefer.
  5. Pour the mixture into a wide-mouth glass jar witha  tight fitting lid, making sure there is at least 5cm between the mixture and the rim of the jar.
  6. Store in the fridge where it will continue to slowly ferment and should keep for 1 month.

“This recipe is from Ferment by Holly Davis (Murdoch Books RRP $45)”

Gluten Free
Gluten Free
Dairy Free
Dairy Free
Low Sodium
Low Sodium
Paleo
Paleo
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free
Organic
Organic

Recipe Questions

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