If you’re a regular visitor to my blog you’ll already know about my love for pancakes. I’ve posted countless recipes and whilst this one isn’t so different it’s definitely worth a mention. But yes, YAWN, yet another pancake recipe – feel free to roll your eyes.
Before you totally disown me though, let me just briefly enthuse about the (crucial) nutmeg addition – I’m talking freshly grated nutmeg here and don’t scrimp! Although, I do remembering hearing too much nutmeg can cause hallucinations, so maybe don’t go overly crazy with it…
Nuts! There are two types I always have in my kitchen. Walnuts and pecans. Duh! Of course they’re delicious raw but I find toasting them not only brings out their natural flavour but also changes their texture, giving them that extra necessary crunch.
It’s all in the details. Don’t you agree?
Throw in a little agave and you end up with a sugared nut that you could serve on its own (perfect with a glass of vino) or as an accompaniment to desserts and breakfasts. Sprinkled on soya yogurt or vegan ice-cream? HEAVEN!
Oh yeah, and I might as well reveal my dirty little secret. Having not bought refined sugar for several months now, I decided to go and purchase a bag of the hard stuff when I was last at the supermarket.
Somebody fell of the sugar wagon. Hard.
1 cup flour
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1/2 tsp freshly grated nutmeg
1 banana, mashed
1/2 cup coconut milk
1 tbsp soya butter
1 tbsp sunflower oil
In a large bowl mix all the dry ingredients together. Whisk the wet ingredients together in a separate bowl and then add to the dry ingredients.
Melt the butter and oil together in a frying pan/skillet and add to the bowl ensuring everything is fully incorporated – I like to whisk and then use a spatula to scrape down the sides.
Allow the pancake mix to sit for a while. Meanwhile heat more oil in the pan and ladel in about a 1/4 cup at a time. I don’t like to overcrowd the pan so only cook one or two at a time. Cook until bubbles appear before flipping over and cooking for a further few minutes on the other side. Keep the pancakes warm in a low oven.
1/2 cup walnut pieces
1 tbsp agave
Wipe the pan, add the walnuts and toast on a medium heat for a few minutes before adding the agave. Allow the walnuts to become sticky and then slightly hard – make sure to keep the nuts moving so they don’t stick to the pan.
Serve the pancakes with fresh berries, the candied walnuts, another good grating of nutmeg and lashings of agave or maple syrup. Brunch time!