I love cooking for people with specific dietary needs. It forces me to be more creative. In the process I can get some really incredible dishes that are quite unique. This is one of these dishes. These pancakes are gluten free, dairy free and work for those on the paleo diet. But as far as I’m concerned, the most important thing about them is that they are a delicious holiday brunch. The pancakes are made with fresh banana and coconut flour, so they’re packed with fibre and full of flavour. The pineapple salad is bright and fresh, and cuts through the richness of the pancakes.
Banana and coconut pancakes
*I used the green tips from my fresh lemongrass. You could use lemongrass tea, there’s no particular reason to use the prime white flesh of the lemongrass that you use in cooking.
Roughly mash the bananas (you want to leave some big chunks in there. Beat in the eggs, then the coconut flour, baking powder and coconut cream. Leave the batter to rest.
Place the palm sugar and lemongrass in a small saucepan with half a cup of water Bring to the boil and cook down to a thick syrup.
Meanwhile, remove the skin and core of the pineapple and roughly dice the flesh. Place the pineapple in a small bowl. Grate in the zest of the lime.
When the syrup is done, strain it over the pineapple, discarding the lemongrass.
Cut off the cheeks of the lime and reserve for serving. Squeeze the juice from the rest of the lime into the pineapple.
Heat a non stick frying pan over a medium-low heat. Add a little macadamia or coconut oil to the pan. Pour a quarter of a cup of pancake batter into the pan. You can cook a few pancakes at a time. Cover the pan with a lid, and cook gently, till the top looks dry, and the bottom is golden. Gently flip the pancakes and cook till the other side is golden.
Serve the pancakes in a stack, topped with the pineapple salad, with a cheek of lime on the side.