I personally love banana pancakes or pumpkin pancakes on those occasions where I want to relive my childhood where ‘breakfast for dinner’ was a regular occurrence. I actually enjoy the aforementioned recipes more than the ‘glutenated’ (a word which here means; “containing gluten”) pancakes I devoured in my youth … That said, Mamma T doesn’t isn’t quite ready for fruit and veggie-based flapjacks … she wants ‘normal’ pancakes. Sighs.
This recipe was her special birthday brekkie treat. She dislikes regular gluten-free flour (who can blame her? It’s sooooooo starchy and sickly), so I decided to have a play with macadamia meal instead.
Combined with mum’s favourite flour: banana flour, the macadamia meal worked a treat and helped co-create pancakes that Mamma T deemed ‘normal-tasting’. She’s a pancake snob if ever there was one, and she doesn’t make such claims lightly.
- 1/2 cup banana flour
- 1 cup macadamia meal
- 1/3 cup homemade fermented cream
- 3 eggs (local and free range is best – organic if you have access to them)
- 1 teaspoon of raw honey (optional)
- Coconut oil or butter (or ghee) for frying
You know that normal pancake drill.
Combine the ingredients in a blender or food processor (I used the Vitamix) until thick and smooth.
Melt fat of choice in a cast-iron (or whatever pan you have – try to avoid Teflon, the toxins will leach into your food!) frying pan and spoon batter in to make desired pancake size.
Cook on one side for 1-2 minutes on a medium heat and flip and cook for a further 30 or so seconds.
Repeat with the rest of the batter and serve cooked pancakes with your favourite toppings (whole food toppings that is!)