Thursday, February 16, 2012

Banana Blueberry Buttermilk Pancakes

Banana & Blueberry Buttermilk Pancakes
These pancakes are my boys' breakfast of choice for special occassions.  They are incredibly light and fluffy and, quite frankly, they're just really delicious!

This was the first time I've made them with kefir, rather than buttermilk.  I think, not coincidentally, they were also the best batch I've ever made.  I will sometimes use organic unbleached bakers flour and other times use spelt flour (depending on what's closest, usually).  The bakers flour gives a lighter result, but even with spelt flour they're still nice and fluffy, due to the buttermilk.

The recipe yields about 10 fairly big (15cm wide) pancakes and they're quite filling, so make sure you have plenty of hungry tummies to fill!

Buttermilk Pancakes with Palm Sugar Butter

(adapted from an old delicious magazine recipe)


*  35g palm sugar
*  100g butter, softened
*  1 egg
*  600g buttermilk (or kefir)
*  1 tbs coconut oil
*  200g sliced banana/blueberries
*  450g bakers flour/spelt flour
*  1 1/2 tbs brown sugar
*  1 1/2 tsp bi-carb soda


1.  Place palm sugar in the TM bowl and grate on speed 8 for 5 seconds.

2.  Add butter and mix on speed 6 for 4 seconds.

Set aside.

3.  Add flour, bi-carb and sugar to bowl.  Mix on speed 5 for 3 seconds.

4.  Add egg, buttermilk and coconut oil.  Mix on speed 5 for 5 seconds.  Scrape the sides down and repeat.

5.  Add banana and blueberries.  Mix on reverse on speed 3 for 10 seconds.

Lightly fry 1/3rd - 1/2 cup of batter in a non-stick pan (or slightly coat pan with coconut oil) and fry for 2-3 minutes on each side.

Serve with extra fruit, palm sugar butter and maple syrup.


If you want your banana pieces to stay completely intact, rather than mix them through in Step 5, just add them to the bowl and mix through by hand using the spatula.

If you happen to have any raspberry coulis on hand, it's also super delicious served with the pancakes.

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