Kitchen Therapy


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Flour Free Banana and Coconut Pancakes

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Along with Banana Bread, I went through a phase where I tried many Banana Pancakes of the healthy variety. These were my favourite. I make them often because they are gluten free and nut free. The ingredients are few and the recipe from the The Green Kitchen Cookbook is simple and can be found easily on the internet or you can see it below. I’m keeping this post simple because everything about this dish is quick and easy. Best of all they are delicious!

FLOUR FREE BANANA & COCONUT PANCAKES
adapted from THE GREEN KITCHEN Cookbook by David Frenkiel and Luise Vindahl

3 ripe bananas
6 eggs lightly beaten
50g or 1/2 cup desiccated coconut, plus extra for sprinkling
150g or 1 cup fresh blueberries
1/2 teaspoon ground cinnamon
2 teaspoon coconut oil for frying
maple syrup or yoghurt for topping

1. Mash the bananas with a fork.
2. Place in a medium sized bowl and whisk together with the eggs and coconut.
3. Add the blueberries and stir well.
4. Heat the coconut oil in a non stick frying pan over medium heat.
5. Add 2-3 tablespoons of batter for each pancake.
6. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden (roughly 2 minutes).
7. Serve with extra blueberries, maple syrup, yogurt and an extra sprinkle of coconut.


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Matafan – fluffy mashed potato pancakes


A cross between pancakes and blini”  is how Dorie Greenspan describes this week’s French Friday’s with Dorie recipe.
She suggested serving them with maple syrup or as an hors d’oeuvre topped with creme fraiche and whatever catches your fancy!
They really are incredibly versatile and can be served at any time of day!
But just as she writes in her book ‘Around My French Table’, they barely made it out of the kitchen.
As I poured each one into the pan, someone was standing by waiting for it to cook and eat!

It’s getting hot here in Australia.
We are spending more and more of our time at parks and beaches…

So these pancakes were a welcome treat!
Light and satisfying enough to eat throughout summer.
You’re only limited by your imagination as to how to serve them!
I stuck to Dorie’s serving suggestions this time, but I can’t wait to see what great ideas the rest of the French Fridays with Dorie group came up with!