Thursday, 31 January 2013

coconut pancakes with tahini cream

Lately we have been having sleepy weekends with coffee in bed and late breakfasts that turn into lunches. On one of these weekends I got inspired to make pancakes. Since we were lounging around flicking through travel books, planning and daydreaming about future holidays I decided to make tropical inspired pancakes.
I used a mix of fruit that was just what we had in the house (who would leave to get any before they have had coffee or breakfast? not me). We used a mix of strawberries, bananas, red papaya and mango. Feel free to use any fruit you have for these pancakes. I can imagine them with cooked apple pieces or lots of berries play around with whatever you have.

Coconut pancakes (serves 4) 
1 cup buckwheat flour
1 can coconut milk
1/4 cup coconut flour (or dessicated coconut)
1 tbsp flax meal
1 tsp vanilla 
1 1/2 tsp baking powder

To make the pancakes combine the flours in a large bowl with the baking powder and set aside. In a small bowl combine the flax meal with 3 tbsps of water and mix well and leave for 10 minutes. Add the coconut milk and vanilla to the floursand mix well. Add in the flax mix and stir to combine. Leave to sit for 5 minutes while you make the tahini cream.

Tahini cream
3 tbsp tahini 
3 tbsp almond milk (or milk of your choice)
1 tbsp coconut sugar (or palm sugar)
1/2 tsp vanilla  

Place the tahini and almond milk in a small bowl and stir well to combine. Add more milk is required to get your desired consistency. Add the coconut sugar and vanilla and stir well. Set aside until ready to serve. 

Fry small amount the the pancake mix (about 1/4 cup at a time) in some coconut oil or oil of your choice. Wait until you see big bubbles in the center and then flip them to cook on the other side. you can keep the pancakes warm in the oven while cooking the rest if you like. Serve with fresh fruit, the tahini cream and a nice cup of coffee. Preferably in bed.

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