Tuesday, 17 February 2015

Coconut and banana crêpes (dairy-free)

Thin pancakes flavoured with coconut and served with maple-banana

Everybody loves pancakes. Today is the day when everybody should have some. In our house pancakes are flying like free spirits all year round. There was a time when I was making pancakes every single day for a good few weeks. Yes, I know, but that was the wish of the boss around this house and I was happy to fulfill this wish. We both got what we wanted, she had her pancakes and I had eggs and calcium in those pancakes. Or should I call crêpes? We prefer the thin pancake version. The thinner the better.

Indulge yourself and your family with this dairy-free, (beet-cane) sugar-free variant (I know, the whole point of Pancake Day is that you use up your eggs, butter and sugar). Because there is oil in the batter you do not need to oil the pan before each pancake. You only oil once, before the very first one, no more.

I do not use non-stick coated cookware. There are no teflon pots or pans in my kitchen. I have two pancake-suitable pans, one large stainless steel and one smaller enamelled pan. Today I used the stainless steel (24 cm / 10 inch Ø).

You will need (makes 12):
100 g plain white flour (Doves Farm Organic)
1 large egg
300 ml coconut milk (Koko Dairy Free Original + Calcium)
pinch of salt
pinch of ground cinnamon
1 tsp coconut palm sugar (coconut blossom nectar)
pinch of bicarbonate of soda
1/4 tsp baking powder (optional)
1-2 scant tbsp desiccated coconut
2 scant tbsp coconut oil (melted)

banana and maple syrup (to serve)

1. Mix the coconut milk with the egg. Whisk till foamy.
2. Mix the dry ingredients together: flour, salt, cinnamon, bicarbonate of soda, baking powder (if using), coconut palm sugar, desiccated coconut.
3. Add the dry mix to the wet mix in small amounts. Mix well before adding the next portion of flour mix. Whisk well till all the ingredients combine and you get a smooth batter. Let it stand for 15 to 20 mins.
4. Heat you pan to medium hot.
5. Add the melted coconut butter to the batter. Whisk well.
6. Brush the pan with (very) little coconut oil and pour in the batter (for my 24 cm pan it is 3/4 ladle, for a 15 cm Ø it would be 1/2 ladle). Swirl the pan to coat evenly with the batter. Wait till the side is done. I like mine golden yellow (not pale yellow). The edge will come off around the pan, making it easy to turn.
7. When the other side is done too turn the pancake out to a flat plate and cover with another plate to keep the pancake warm till all the batter is used up.
8. Use fillings like: fresh fruit, avocado, nut butter, cocoa, cinnamon, sweet quark, jam. I used thinly sliced banana and maple syrup. Enjoy!

Allergy: gluten, egg.

Also try these:
Poppy and banana pancakes
Gluten-free sweet crêpes

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