Page 74 - The Australian Womens Weekly Food

Lifestyle Treats

1 BLUEBERRY, LEMON 2 BANANA, HONEY &
& COCONUT PANCAKES MACADAMIA PANCAKES

PREP + COOK TIME 45 MINUTES SERVES 4 PREP + COOK TIME 45 MINUTES SERVES 4
yeast free, dairy free, nut free yeast free, dairy free

Make pancake batter following the Make pancake batter following
Basic Coconut Pancakes recipe (left). the Basic Coconut Pancakes recipe
Transfer mixture to a jug, stir in (left). Transfer mixture to a jug,
100g blueberries. Heat a little of stir in ⅔ cup (80g) chopped
1 tablespoon of coconut oil in a large roasted macadamias. Heat a little
non−stick frying pan over medium of 1 tablespoon of coconut oil in
BASIC COCONUT heat; cook ¼−cup measures of batter a large non−stick frying pan over
PANCAKES for 1 minute or until bubbles appear medium heat; cook ¼−cup measures
on the surface. Turn pancakes; cook of batter for 1 minute or until bubbles
PREP + COOK TIME 45 MINUTES SERVES 4
for a further minute or until golden. appear on the surface. Turn pancakes;
(MAKES 12 PANCAKES)
Remove from pan; cover with foil to cook for a further minute or until
yeast free, dairy free, nut free keep warm. Repeat with remaining golden. Remove from the pan; cover
coconut oil and batter to make 12 with foil to keep warm. Repeat with
1½ cups (360g) mashed banana pancakes in total. Sprinkle pancakes remaining coconut oil and batter to
8 eggs with coconut sugar. Serve with extra make 12 pancakes in total. Divide
2 teaspoons finely grated lemon rind blueberries and lemon wedges. slices of 1 medium pan−fried banana,
½ cup (75g) coconut flour 2 tablespoons honey and ⅓ cup (35g)
1½ tablespoons coconut oil 20.6g total fat; 10.5g saturated fat; chopped roasted macadamias between
1880kJ (449 cal); 37g carbohydrate; pancake stacks to serve.
1 Blend or process mashed banana, 25.6g protein; 5.2g fibre
eggs, lemon rind and coconut flour 42.2g total fat; 13.4g saturated fat;
until smooth. 2758kJ (659 cal); 39.3g carbohydrate;
2 Heat a little of the coconut oil in 28g protein; 6.3g fibre
a large non−stick frying pan over
medium heat; cook ¼ cup of batter
for 1 minute or until bubbles appear
on the surface. Turn pancake; cook
for a further minute or until golden.
Remove from the pan; cover with
foil to keep warm. Repeat with the COOK’S
remaining coconut oil and batter
to make 12 pancakes in total. NOTES
3 Serve with grilled bacon,
strawberries and maple syrup,
if you like. BASIC COCONUT PANCAKES
You will need 5 small
20.5 total fat; 10.5g saturated fat; overripe bananas (600g)
1600kJ (382 cal); 21.4g carbohydrate; for the mashed banana
25.3g protein; 4g fibre in this recipe.

74 AWW FOOD • ISSUE THIRTY FIVE