Banana coconut pancakes

This morning the sun shone in, I made banana coconut pancakes and then carried on unpacking stuff in my new home. I'm getting there! (I've made these pancakes on so many mornings lately. I've tweaked the recipe a little to have banana taste more, yum.)

BANANA COCONUT PANCAKES

(makes about 15 small pancakes)

3 (large) ripe bananas
5 organic eggs
75g shredded coconut
coconut oil for frying


Mash the bananas with a fork. Beat the eggs lightly and add them and the shredded coconut and stir until combined. Bake 3-4 pancakes (about 7cm in diameter) at a time in a pan on medium heat. Flip the pancakes very carefully; with a little more banana and a little less eggs these are very fragile but they're so worth the effort! Serve with blueberries and maple syrup.

A day can't be so bad that pannari wouldn't save it (Jamie's new Food Escapes in the mail also helped).

PANNARI

(finnish oven pancake)

500ml whole milk
2tbsp sugar
1tsp salt
2 organic eggs
200ml flour (sometimes I use about one fourth coarse spelt flour but really, plain wheat flour gives the best result here)
2tbsp melted butter
cardamom


Whisk everything but cardamom together and let swell for 10 minutes. Cover an oven pan (mine was about 20x30cm and I love how thick the pancake gets) with baking paper. Pour the dough in and sprinkle cardamom on top. Bake in 225 celsius for about 40 minutes. The pancake will rise and swell alot in the oven but don't worry, it'll come down again. Pannari is best eaten a little chilled but still warm. I absolutely recommend homemade blueberry jam with this!

The Green Kitchen Project, recipe no.1

I am so in love with my newest cookbook, The Green Kitchen. As I wrote earlier I'd like to do what Julie did to Julia Child's cookbook (in the film Julie&Julia) with it. Cook it through and document it here. If I remember right Julie cooked a recipe per day but I'm thinking more like once a week or so and I'm propably not setting a particular day in a week either, at least not yet, to keep it fun and spontaneous.

I actually already kicked off the project when I last had Helena over for breakfast with Banana & Coconut Pancakes. Oh my goodness these are good.

FLOUR-FREE BANANA & COCONUT PANCAKES

(makes about 15)

3 ripe bananas
6 eggs
50g-75g shredded coconut
(150g blueberries)
0,5tsp ground cinnamon
coconut oil for frying


Mash the bananas with a fork. Beat the eggs lightly and add them and the rest of the ingredients. (I use about 75g of shredded coconut; the blog version of this recipe calls for 100g and the book version for 50g. I like using more than 50g because then the batter is thicker and so will the pancakes be.) I have now made these both with and without blueberries in the batter and I prefer having blueberries fresh on the side. Bake 3-4 pancakes at a time in a regular pan on medium heat (these burn easily). The Green Kitchen suggests maple syrup and/or plain yoghurt for serving; I serve these with fresh berries, maple syrup and quark.

I am very excited about this project; I'm sure there are plenty of amazing recipes in the book I would never try out otherwise (because you never really cook your cookbooks through, do you). The Green Kitchen also seems to be a perfect summertime cookbook and will definitely travel up north with me for July.

The Green Kitchen Project, here we go!

(photo by Helena Mackey)