- 4 medium eggs
- 2 medium bananas, broken into pieces
- 1/2 teaspoon grated fresh ginger (or 1 teaspoon ground ginger powder)
- 1 teaspoon cinnamon powder
- 1/4 teaspoon ground nutmeg powder
- Zest of 1 medium orange
- 1 teaspoon coconut oil
- 1 teaspoon vanilla essence (optional)
- 1/4 cup coconut flour
- 1/3 cup of almond meal
- 2/3 teaspoon gluten-free baking powder
- 1/3 cup raisins
- Coconut oil for cooking
- Maple syrup to serve
- Add eggs, banana, ginger, cinnamon, nutmeg, orange zest, coconut oil and vanilla to a blender. Process for 15-20 seconds, until smooth and fluffy. If you don’t have a blender, you could use a food processor or an electric whisk (if using the whisk, you might need to mash the banana with a fork first).
- Then add coconut flour, almond meal and sift through the baking powder. Whiz up a few times until well incorporated and smooth.
- Heat a large frying pan (I used a ceramic, non-stick frying pan) over medium-high heat. Melt and spread 1/2 teaspoon of coconut oil, then bring the heat to medium.
- For each pancake, use 1/4 cup of mixture. Pour the mixture gently into the frying pan, I managed to fit three pancakes at a time but you might do smaller or larger batches depending on the size of your pan and pancakes, you can always make them into pikelets. Place about 4 raisins on top of each pancake, pressing down slightly to let them sink into the batter. I first added 5-6 raisins but once they were cooked, I thought it should be less.
- Cook for 2 minutes on the first side, then flip over and cook for a further 1.5-2 minutes on the other side. As the pancakes are a little more fragile than you regular ones, gently slide the spatula under the pancake, as far in as possible, and then quickly flip over on the other side. The quicker you flip it the less damage you will do to the pancake shape. Add a 1/4 teaspoon of coconut oil to the pan in between batches.
- Set aside cooked pancakes while you continue with the rest of the mixture. I like to heat the oven to warm and keep the cooked pancakes in an oven-proof dish so they don’t get cold. Serve with maple syrup and some extra butter or coconut yoghurt or ice-cream. I also like a few orange slices on the side.
For a nut-free version, you can experiment with using a mix of flaxseed meal and tapioca flour instead of almond meal. If cooking for a crowd, simply double or triple the ingredients.