Hey guys! Rita here. We're actually all the way across the world from home right now. By this time, we're probably soaking up some sun in a beach in Bali and gathering some gorgeous fresh material for the Travel section here in the blog. But we prepared a couple of recipes ahead to make sure we don't go M.I.A. for too long. Back home in the Algarve, we don't ever get much rain but it seems like the days are getting colder and shorter. It's around this time of the year that we start wearing socks around the house again and there is one song playing on a loop: Banana Pancakes by Jack Johnson: Can't you see that it's just raining? Ain't no need to go outside... Which always gets us feeling like... making banana pancakes and pretending like it's the weekend, all day every day! Specially so if said pancakes are topped with a bit of Chai Nut Butter and a lot of that Fig & Ginger Jam we introduced to you guys a few weeks ago. All the spices, lemon and ginger work in unison to make sure that: A) you stay warm and cozy and B) you fight off those nasty colds and flus in the tastiest way possible.
We find ourselves making this recipe for breakfast quite often (while singing along to some Jack Johnson tunes), since it only requires ingredients that we always keep in our pantry. But these pancakes are not the boring and chewy kind. There's a bunch of things we're proud about these: they're fluffy and moist, yet not too dense; they're completely gluten free; AND they've got a great tang from the lemon zest. The use of rolled oats and chia seeds makes them incredibly filling, but they're still very light on the system and will easily be digested in under an hour. Really guys, this recipe is a total winner. So waste no more time! Grab a hold of your extra spotty ripe bananas and make yourselves a pile of these babies. We're rooting for you all the way from Bali! xo
BREAKFAST BANANA PANCAKES
AND CHAI NUT BUTTER
45 minutes | makes 8 pancakes + 1 2/3 cups / 400 ml. nut butter
1 medium ripe banana
1/2 cup | 70 gr. gluten free flour mix
1/2 cup rolled oats | 55 gr. (choose certified gluten free)
1 1/4 cup | 310 ml. oat milk
2 tbsp | 20 gr. chia seeds
1 tsp cinnamon
1 tsp baking powder
zest of 1 small lemon
CHAI NUT BUTTER
3 cups | 400 gr. mixed nuts (we used cashews, pecans and brazil nuts)
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground fennel seeds
1/8 tsp powdered vanilla
1/8 tsp ground black pepper
fig & ginger jam
a squeeze of lemon juice
coconut blossom nectar
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
CHAI NUT BUTTER
- Pre-heat the over to 150ºC | 300ºF.
- Scatter the mixed nuts in a baking tray lined with parchment paper and place the tray in the oven.
- Roast the nuts for 20 minutes (or until they turn golden brown).
- Remove from over and allow to cool before placing in the food processor.
- Process/blend for a minute and stop to scrape down the sides of the jar. Continue to process until you get a smooth, runny paste, stopping every minute or so to scrape down the sides (this will also keep you processor from overheating!).
- Add the maple syrup and spices and blend only until they are properly mixed.
- Spoon your chai nut butter into an airtight jar or container and keep in the fridge for 4 weeks.
- Put all the ingredients (except for the lemon zest) in your blender or food processor.
- Blend until you get a smooth batter and all the oats and chia seeds are properly broken down.
- Add the lemon zest and fold in gently.
- Heat a non-stick pan over medium-low heat.
- With the help of a measuring cup, fill a 1/4 cup (60 ml) with pancake batter and place on the pan.
- Allow to cook for 2-3 minutes, or until bubbles start popping on the surface.
- Flip the pancake over with a spatula and cook for about 2 more minutes.
- Serve and enjoy!