Coconut milk has the right amount of fat and protein to do the binding that eggs do in most baking. These pancakes sre slightly denser but the difference is not dramatic, and they’re really delicious – especially with a hint of cardamom.
1 of your 5 a Day
225g kamut or wholewheat flour
3 teaspoons baking powder
3 cardamom pods, crushed and seeds ground
250ml coconut milk
1 tablespoon honey or maple syrup, plus extra to serve
2 tablespoons olive oil, plus extra for cooking
8 plums or 4 bananas
Mix all the ingredients (except the fruit) together. Whisk until you have a smooth batter. If it’s too thick, add a drizzle of water. If it’s too thin, add more flour. You want the batter to be the consistency of double cream – it should dollop, not pour. Warm a pan over medium-high heat. Brush with oil. Add two dessertspoons of batter at a time. When it has little air bubbles coming through in the centre, it’s ready to flip.
Cook on the other side for a minute or two. Keep in a warm place until you’ve cooked the remaining pancakes. Serve with sliced plums or bananas and honey or maple syrup. You can freeze any leftover pancakes. Wrap individually and just pop them into a toaster from frozen until warmed through.