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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
- 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.
- 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.
- Preheat the grill to medium and set up a wire rack with a clean tea towel draped over it.
- 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.
- Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.
- 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.
- Cook for 2 minutes to brown, then transfer the pancake to a cooling rack and cover with another tea towel.
- Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.
- Serve the pancakes warm or cold, with a selection of toppings if you like.
- 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)
- Combine the fruit with water and salt in a large saucepan. Cover and allow to soak overnight.
- 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.
- Remove from heat and allow to cool to room temperature.
- 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.
- 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.
- 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)”
Cane Sugar Free
Have no questions.