Clear your schedule because here are your lazy Saturday morning plans!
Cape Town is heading into summer, and that means private chef season is kicking off. Having time off, let alone a day on the weekend is a rarity. So, while I am usually a sucker for anything Jason’s Bakery on a Saturday morning, working late into a Friday evening means I just want to skip the line for a doughsant, sleep in and spend a leisurely morning in my PJs being cuddled, reading my kindle and watching clouds roll over Table Mountain.
When I extract myself from my duvet cocoon it’s more brunch time and I am definitely going to put on some Jack Johnson and be serenaded while making banana pancakes.
My version, a twist on the classic, is gluten free and vegan, but I doubt you would notice the “health” element as these are the perfect love child of a gooey oat cookie and a hug.
Lets do this…….
VEGAN BANANA PANCAKES
with blueberries, coconut cream and maple syrup
1 Cup gluten free porridge oats
1 tsp baking powder
1 ripe banana
150ml coconut milk
Pinch of salt
Maple syrup for serving
Blueberries for serving (optional)
2 tsp coconut oil or olive/vegetable oil, for frying
Chefs Tip: If you would like to top your pancakes with coconut cream, pop your can of coconut milk into the fridge the night before. This will cause the creamy part to solidify on the top for easy scooping.
Chuck the oats into your blender, food processor or nutribullet and pulse until you have a fine oat flour.
Next mash the peeled banana in a bowl and throw in the oat flour.
Open your can of coconut milk and scoop out two spoons of the thick creamy part on top and pop that in the fridge for serving. Spoon the rest of the creamy bit into a measuring cup and add the liquid hiding underneath the creamy top layer until you have a combined 150ml. Add this, the baking powder and salt to the oats and banana and mix until well combined.
Leave the batter to sit for 5-10 minutes (aka have a well deserved tea break)
Heat a frying pan over a medium heat. Blob in bits of pancake batter and fry for roughly 2-3 minutes until golden and crisp on the bottom. Once golden, flip the pancakes and colour the other side. Repeat with the remaining batter and keep the cooked pancakes warm under tin foil or in a low 80C oven.
When ready to serve, stack the pancakes high, scatter over the blueberries, smother in maple syrup and blob coconut cream on top.
The perfect lazy Saturday morning, done and dusted.