This simple and healthy batter mix was created to honour the humble and versatile mighty-seed, the COCONUT. It is a wondrous foodstuff, packed with essential nutrients and in particular, something called Lauric Acid which is a medium chain fatty acid found in breast milk and indeed, coconuts! It helps our bodies when eaten in moderation due to it’s fat-burning, antimicrobial, antibacterial and hormone-balancing properties.
Coconut is also an excellent Dairy substitute in the form of it’s milk, oil and cream but coconut flour can be used as one of the Gluten free flour cupboard essentials and coconut sugar can be an elegant swap for refined sugar, with it’s distinctly caramel taste and lower GI. So much from one seed!
This recipe is born of the love of coconut, the desire to extoll it’s virtues and to showcase the flexibility it can offer so this particular batter mix can be used to EITHER make delicious breakfast pancakes OR a banana loaf cake, baked and then chilled to perfection. Your choice!
125g coconut flour
50g teff flour
50g tapioca starch
Pinch of sea salt
50g Bournville cocoa powder
25g raw cacao
10g GF baking powder
50g GF wholegrain oats
50g dark maple syrup
250ml coconut cream
100g melted coconut oil/ Flora coconut almond spread
75g runny honey
A little desiccated coconut to serve later
- Combine all ingredients well, leaving out the two whole bananas and the desiccated coconut
- Then add:
3 x large just-yellow smashed bananas
4 x large free range organic eggs
200ml Alpro coconut milk
- Mix into a very thick dough
- Cover with cling film and refrigerate overnight
- Remove from the fridge half an hour before using and then EITHER make:
- Preheat oven to 180c fan and split the mix between two long tins that have been greased beforehand, filling to around half way.
- Slice a whole banana (per cake) lengthways and place 3 long segments across the length of the cake surface.
- Bake on the upper middle shelf for around 45 mins, covering with tin foil if the top begins to scorch around half way through.
- Once out of the oven, drizzle with 2tbsp maple syrup, sprinkle with desiccated coconut and leave to cool completely.
- Refrigerate for a couple of hours to chill the cake.
- Suggestion – Serve with a drizzle of coconut cream, sprinkle with banana chips, chopped toasted hazelnuts and dark choice chips.
- Heat a large non-stick saucepan until at a steady medium heat (not as hot as a regular pancake recipe).
- Spoon a heaped tbsp of mixture into the pan and carefully pat down until around ¾cm thick and roughly 6 cm in diameter.
- Repeat as desired but don’t overcrowd the pan.
- After gentle frying for around 4-5mins, flip carefully, pat down with spatula and cook for another 2-3mins.
- After flipping, place some dark choc chips on the top so that they may melt through residual heat.
- Remove from the pan and serve with a drizzle of maple syrup/honey and a sprinkle of desiccated coconut and pumpkin seeds.