game changing deep-dish pancake & caramelised banana
Author: Catalina Miguel
Eat for: brunch, breakfast
Cuisine: gluten free, dairy free, refined sugar-free
Serves: 1-2
- 2 organic free-range eggs
- 1 teaspoon of fresh lemon juice
- ½ cup water (or choice of nut milk if you prefer)
- 1 teaspoon vanilla paste (optional)
- 1 tablespoon agave, raw honey or maple syrup (optional)
- ¼ cup Ceres Organic coconut flour or rice flour
- ½ teaspoon gluten-free baking soda
- 1 teaspoon cinnamon
- ½ teaspoon Himalayan salt (optional)
- Handful of frozen blueberries (optional)
- Organic raw virgin cold pressed coconut oil for cooking
- 1 banana – cut into 1.5cm diagonal slices
- Berries – I used raspberries, strawberries and blackberries
- Seeds – e.g pepitas and sunflower seeds
- Edible flowers
- Preheat oven to 170 °C on fan forced bake.
- Line and grease a 20cm or smaller cake tin with coconut oil – the smaller the cake tin, the deeper the pancake.
- Combine egg, lemon juice, cinnamon, vanilla, agave and salt in a dish. Whisk for 1-2 minutes until foamy.
- Gradually add water and continue whisking until foamy.
- In a separate bowl, sieve flour, baking soda, cinnamon and himalayan salt together.
- Gently fold in flour mix into wet, trying to keep as much air in the mixture as possible.
- Pour into cake tin.
- Bake 25-30 minutes or until a toothpick inserted in the centre comes out clean – time will depend on both your oven and the cake tin you are using.
- While the pancake is cooking, make the caramelised banana.
- On a high heat, heat a heavy bottomed pan.
- Once pan is hot, melt the coconut oil.
- Place banana into the pan and pour over the maple syrup.
- Swish banana through the coconut oil and maple syrup gently, then leave without touching for 2-3 minutes until caramelised on the bottom.
- Gently flip the banana over and repeat – you want to get the as much maple syrup onto the banana as possible.
- Gently remove from pan and set aside. Take care as they can be a little squishy.
- To assemble, remove pancake from cake tin – be gentle as it is delicate!
- Sprinkle berries and seeds on top concentrating berries in a pile.
- Layer caramelised banana on top of berry pile.
- Place on flowers.
- Sprinkle with extra cinnamon and agave syrup if needed.
Recipe by The Unimpossibles at http://www.theunimpossibles.com/?p=7690
3.5.3208