When I was a child, we used to go on camping holidays to northern France and play in the gorgeous french sunshine. I have so many happy memories of exploring northern France, in particularly Brittany, where we would ALWAYS round off the day with a crepe (or actually, sometimes start the day with a crepe!)
Since I’ve gone dairy and gluten free, I don’t think I’ve eaten a crepe or a pancake. When eating out, there has never been the option for a flour or milk free crepe – and so it seemed clear that I needed to get in the kitchen to create one!
This recipe is absurdly simple – the main ingredients being just banana and eggs. The cacao replaces the chocolate that I used to gorge on when I had a chocolate filled crepe in France – and the pomegranate provides a wonderfully sweet crunch.
This recipe makes six pancakes. They are dairy free, gluten free and vegetarian.
For the pancake:
1 tbspn desiccated coconut
2 tspns raw cacao powder
Coconut oil/olive oil (1-2 tspn)
For the toppings:
Date syrup/maple syrup/honey
Pomegranate seeds (I bought a ready made packet of them from a high street supermarket)
- Take a medium sized bowl and mash up your bananas with a fork, until they form a sticky pulp. Try and get the pulp as smooth as possible – but a few little lumps do add a little texture!
- Add your 3 eggs, tablespoon of desiccated coconut and two teaspoons of raw cacao powder. Mix everything together – this is your pancake batter!
- Heat a teaspoon of coconut oil (or you can use olive oil) in a medium frying pan on a medium to high heat.
- Once your oil is hot, fill a small ladle of mixture and place into the frying pan. If you hear a big sizzle, then turn your heat down a little. (A small sizzle is expected!)
- Fry for about a minute to 2 minutes on each side – or until they are turn brown. The cacao powder will mean they naturally brown them, so monitor closely so they don’t burn!
- Repeat this process until you have finished your batter, and begin piling them in a stack on a plate. Don’t worry if they are all different sizes – that’s part of the fun!
- Once you’re done, now it’s time for toppings! I sweetened mine by drizzling over date syrup, but you can also use honey or maple syrup. Now take your pomegranate seeds and sprinkle all over the pancakes – the more the better!
- Tuck in and enjoy!! 🙂
*Created for Inghams Foodie Finds campaign!*