Tahini, Cardamom & Green Banana Crepes
Makes: 10 Crepes
Paleo / Dairy-free / Gluten-free / Sugar-free
Usually reserved for Sundays in other households, pancakes/crepes/waffles are on rotation a few times a week in our household.
I have a go-to recipe which uses oats, eggs, banana and spices, but for a while now I've wanted to create a simple paleo pancake/crepe recipe that tastes, amazing.
I made this for my dessert on Thursday evening, but like most things I make (a bunch of ingredients un-weighed or measured thrown into a blender or food processor) I didn't write down the recipe. These were so light and delicious that I had to recreate these again, this time measuring and jotting down the recipe so I can share it with all of you.
There's some ingredients in this recipe you may not have used before; green banana flour, which is exactly what the name implies, a flour made from organically grown, unripened green bananas, before their sugar content and ‘banana’ flavour has developed. They’re simply peeled, dried and ground. Green Banana Flour is a great source of resistant starch, with almost 60% dietary fibre, and zero sugar - TICK!
Tahini, is ground sesame seeds, high in zinc, is creamy, nutty without the heaviness of nuts, and tastes amazing. My tahini recipe repertoire is large, trust me, I love the stuff, but was yet to include a pancake recipe. I bought my Seed Mill tahini home from my recent trip to New York, but you can also order online. If you can't get your hands on this, just aim for a Lebanese tahini from your local Mediterranean store.
Cardamom is my all time favourite spice, and I add it to everything I possibly can. A tiny amount really lifts these crepes wow factor, but if you don't have any on hand, leave it out or replace with cinnamon and nutmeg.
Enjoy, H x
1/2 cup Ceres Organic Green Banana Flour
1/2 cup Ceres Organic desiccated coconut
4 organic eggs
1 cup organic coconut milk (I use Spiral, or Little Bare watered down)
2 heaping Tbsp Seed Mill tahini (Oh My Lord - The best tahini ever... seriously though)
1 large organic, ripe banana (a spotty banana is essential to the sweetness of the crepe)
1/4 tsp cardamom powder
coconut oil for greasing pan
Gather Girl cultured coconut yoghurt
fresh and or freeze-dried berries (I use OOB or Fresh As for freeze-dried)
pure organic maple syrup
paleo granola for crunch (my personal fave, pancake + granola = best of both worlds right?!)
- Place all ingredients in a high speed blender, or food processor and blitz on high until creamy. If you're using a food processor, the coconut won't completely break down to a smooth batter, this is totally fine.
- Heat a non-stick or cast iron pan (medium to low heat) and coat with a little coconut oil
- Pour approx. 1/3 cup of crepe batter into the centre of your pan and working really quickly, get the flat top edge of your flipper and in a circular motion, thin out the batter from the centre outwards until you have a fairly thin round crepe in front of you. This mix is too thick to just swivel around the pan, any thinner and it won't hold together. This method does work perfectly though, and I find it to be very zen-like and calming!
- After only a few seconds, your crepe will be ready to flip to the reverse side. Likewise, cook for a few seconds on this side and transfer to a plate.
- Repeat until all the batter is gone
- Top with any or all of the suggestions in the above list.
My favourite topping combination at present is a tiny sprinkle of coconut sugar, squeeze of lemon juice and a dollop of coconut yoghurt, rolled up and sprinkled with a paleo granola for crunch and a handful of fresh (or frozen and thawed) berries. Oh, and accompanied by a big pot of coffee and almond mylk, of course!
I love serving these to my children for breakfast a few times a week. They feel they are having such a treat, but really I'm fuelling them with a protein-packed, slow-release carbohydrate breakfast that's not full of sugar, setting them up for an amazing day ahead.