It’s nearly Easter! Mother’s day is round the corner! Flowers are blooming and the sun is shining most days! Sunday was actually no coat warm and I had to put my sunglasses on!! Feeling very happy about that one!
As you know, I’m loving having pancakes once a week at the moment! These are my favourite sweet pancakes yet! I love pistachios and Middle Eastern spices at the moment, so I thought I’d use some seasonal fruit and combine my love for cardamom and pistachios all at the same time! These pancakes are sweetened naturally with banana and pear. I’ve used almond flour for a more natural, nutty, white flour like substitute. It may be pricier but its a great white flour alternative as it doesn’t have a strong overpowering taste like buckwheat. Tiger nut flour would also work a treat. I’ve topped these little spiced pancakes of joy with a buttery and comforting, spiced pear and pistachio compote. All served with a good dollop of proper full fat live yoghurt/coconut yoghurt and a few coconut curls for decoration.
Ingredients – serves two
1 small banana (60g) mashed
50g almond flour
120ml nut milk
pinch of salt
0.5 tsp bicarbonate soda
1 tsp ground flax
1 pear, finely diced
0.5 tsp ground cardamom
2 tbsp unpasteurised butter
1 pear, diced
1 tsp coconut sugar/maple syrup
0.5 tsp cinnamon
pinch a salt
30g pistachios, finely chopped
Full fat live yoghurt/coconut yoghurt
salted raw coconut chips
Preheat the oven to 110 degrees and pop in a baking tray – this is where you’ll put the cooked pancakes to keep warm.
Whisk the banana and egg together until combined. Add the flour, milk, salt, bicarb, flax and cardamom. Mix well. Fold through the pear.
Melt 1 tsp of coconut oil in a frying pan.
In a smaller pan, pour in all the second set of ingredients, pop over a low heat and leave to do its thing whilst you make the pancakes.
Pop two heaped tbsp of the pancake mix in a palm sized circle in the pan, you should be able to do 3/4 at once, leave over a low to medium heat, once bubbled and golden underneath, flip and cook until golden and springy. Then transfer to the oven to keep warm. Repeat until you’ve all the mix – it should make 8.
Remove the panackes from the oven, arrange 4 on each plate, side with a few heaped tbsps of yoghurt and the pear and pistachio compote. Scatter over some coconut curls and dig in!