Directions

To make the batter: Peel the organic bananas, wash the banana skins and remove the hard stalk. Keep the banana itself to one side. Chop up only the banana skins into small pieces and purée with the cashew drink, cashew butter and coconut butter until it forms a smooth cream. Stir in the wholemeal spelt flour, baking powder, lemon peel and some salt.

 

Slice the unpeeled organic bananas thinly. Heat some oil or some of the margarine in a pan. Add the slices of banana in small groups of three. Pour some of the batter over the slices of banana (ideally using the plastic bottle with a nozzle).

 

When little bubbles form on the surface of the batter and the pancakes rise up, turn them using a spatula. Keep the pancakes warm on a plate in the oven and continue cooking the rest of the batter.

 

To make the sauce: Cut the mango in half, remove the stone, peel and dice the flesh of the mango. Cut the rest of the mango from the stone, chop it up and purée with the lime juice and 1 tablespoon of maple syrup until smooth.

 

Stack the cooked pancakes and serve with the diced mango and sauce. Drizzle some maple syrup over the pancakes.

 

Rise and shine – it’s pancake time! 

 

Your Dole team