Thursday, May 15, 2014

Coconut-Lime-Banana Pancake with homemade Coconut Palm Caramel



Just because you are vegan, it does not mean that you have to sacrifice brunch foods that usually contain eggs.  There are alternatives!  Apple sauce, flax seeds and mashed bananas are all excellent egg replacers that add a hit of extra flavour.  For this recipe I replaced eggs with 2 baby bananas, but 1 regular sized banana would also do the job. 
Palm sugar is one of the healthiest sugars to consume because it is unbleached, unrefined and is high in potassium, zinc, iron and several B vitamins. 
Palm sugar syrup: 
  1. Dissolve 2, two-inch balls of coconut palm sugar (1 cup) in half a sauce pan of boiling water.  
  2. Simmer until most of the water has evaporated and you are left with a syrup.   This syrup will taste like caramel-from-heaven. 

Pancake:
  • 2 mashed baby bananas, or 1 large mashed banana
  • ½ cup shredded coconut
  • zest of 2 limes
  • 2 cups flour (of your choice, I used wheat)
  • 1 tsp baking powder 
  • Pinch of salt
  • 1 cup water
  • 2 tbs vegetable oil 
Method:

  1. Mix all the pancake ingredients together and set aside for 5-10 minutes to let the baking powder do its job.  
  2. Scoop out 1 ladle of mixture into a heated, oiled pan and fry each side until golden brown.  
  3. Serve with sliced bananas and drizzle with coconut palm syrup. 

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