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Uh oh, we may have accidentally discovered culinary nirvana… not that thats in anyway a bad thing, but it could be dangerous. Especially since it involves pancakes. Yep, nirvana inducing pancakes. Curious? Yeah, i’ve got your attention right?!

These marbled pillows of ecstasy are extremely easy to prepare. The cooking time is slightly longer but once you start, you’ll soon be hypnotised into mindful contentment. Watching over the beautiful creation that unfolds in front of you…

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Gems of deepest purple suffuse inky trickles of aquamarine in heavenly swirls. After a few minutes, notice how the berries come to life- bubbling with the constance of a heartbeat. Your olfactory sense picks up whispers of the most divine notes in nature- breathless sighs of coconut and distant echoes of cardamon.

Again, the accompanying ingredients are in themselves a theatre of delicate intricacies. See how the almonds deepen in colour as they roll happily a top a pan. Then, how they yield their tanned skins to reveal palest, creamy flesh. The griddled banana are in themselves, pure hypnotism- as they are engulfed by their own caramelising sugars, losing themselves wholly into the mystic fire of their own sweetness.

The taste is multi faceted, multi lingual and multi emotional. (yeah, i definitely made up that last term!) In one bite you enjoy a full spectrum of bliss. I can’t quite convey how truly perfect the marriage of lavender and cardamon is- i am lost to this combination for ever more. Within in this there are also so many other merry flavours. The rustic edge of maple, lingering behind the woody, almost toffee notes of banana. Grainy, earthy accents of nut and hemp seed complimenting the floral breathe of coconut and blueberry. The last word absolutely comes from the exchange between sweet cardamon and citrusy lavender. Swallow, smile, pause, smile more. That kind of dish…

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(Makes 8, Vegan, Gluten Free)
(I ran out of all flours except generic gluten free, but i highly recommend using a combination of say, coconut and almond, coconut and buckwheat. I had sprinkled the lavender on top, but after the foodgasm i had, i’ll definitely put it in the batter in future)

  • 30g Coconut Flour (ideally 100g)
  • 170g Self Raising, gluten free Flour (ideally 100g Almond/ Buckwheat)
  • 2 tsp Ground Flax + 6 tsp Water
  • 1 1/2 tsp Baking Powder
  • 200ml Plant Milk (i used Oat)
  • pinch of Pink Salt
  • 1/4 tsp Green Cardamon Seeds, ground
  • 1/4 tsp Lavender
  • 1/2 cup Blueberries
  • Coconut Oil (for cooking)
  1. Mix the flax with the water and set aside for 10 minutes
  2. Mix all the dry ingredients then add the flax gel and the milk, stir well
  3. Tip in the blueberries and stir gently until just combined
  4. Heat a little oil in a skillet and spoon 1 1/2 tbsp of batter onto the pan, cooking three at a time
  5. Cook on a medium heat for a few minutes (about 4) until the sides start to dry and the blueberries start bubbling
  6. Flip and cook for a further 4 minutes, place on a plate and keep warm in the oven until all the batter is cooked

For the accoutrement:

  • 2 Bananas, split lengthways
  • 1/4 cup Almonds
  • 2 tbsp Hemp Hearts
  • 2 tbsp Maple Syrup
  1. Whilst cooking the last pancakes, heat up a griddle pan
  2. Lay the bananas carefully onto the pan and cook on both sides until they start to caramelise/ bubble
  3. Toast the almonds in a small pan until browned, remove and bash up in a pestle and mortar
  4. To serve, arrange the pancakes on plates, carefully lay the bananas on top, drizzle the maple around, sprinkle on the almonds and hemp and decorate with a few more sprigs of lavender
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