Banana Pancakes with Cardamom Spiced Berries from Pescan

I made Spicy Buffalo Tofu Fingers from the Pescan Cookbook last month, but I had a few more pages marked to try. One morning we had berries in the fridge and bananas that were past their prime, and I remembered this recipe.

Banana Pancakes with Cardamom Spiced Berries

Spiced Berries
1 cup blackberries
1 cup raspberries
1 tbsp filtered water
2 tbsp maple syrup
1/4 tsp ground cardamom

Pancakes
2 ripe bananas
1/2 cup almond milk
1/2 cup filtered water
1 cup old-fashioned or gluten-free rolled oats
1/2 cup almond meal
2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp kosher sea salt
2 tbsp chia seeds or 1 large egg
2 tsp coconut oil

Make the spiced berries. Place the blackberries, raspberries, and water in an 8-inch pan. Cook the berries over medium heat, stirring occasionally, until the raspberries begin to break down, about 3 minutes. Stir in the maple syrup and cardamom, lower the heat to medium-low, and cook for about 3 minutes more, until the raspberries have broken down into a sauce. The blackberries may stay intact depending on how firm they are. The sauce will continue to thicken as it sits.

Make the pancakes. In a blender, combine the bananas, milk, water, oats, almond meal, baking powder, vanilla, cinnamon, salt, and chia seeds or egg. Blend, starting on low, then bringing it up to medium-high speed, until smooth, 30 seconds to 1 minute.

Heat a large nonstick skillet or griddle over medium heat, add 1 tsp of the coconut oil, and swirl to coat the bottom of the pan. When the pan is hot, after about 1 minute, make 2 pancakes using half of the batter (about 1/2 cup each), spreading the batter out with the back of a tablespoon. Cook until set on the bottom and a few bubbles appear on the surface, about 2 minutes, then flip and cook on the second side until lightly browned on the bottom, about another 2 minutes. Transfer the pancakes to a plate. Swirl the remaining teaspoon oil into the pan and repeat with the remaining batter.

Meanwhile, reheat the berry sauce over medium-low heat. Transfer the pancakes from the pan onto individual serving plates and top each with one quarter of the berry sauce. Reheat the first two pancakes in the pan over medium heat for 30 seconds per side, then transfer to serving plates and top with the rest of the berry sauce. Finish with a bit of softened coconut butter on top.


This post is sponsored by ABRAMS Books, as part of the ABRAMS Dinner Party. 
Pescan is available March 26, 2019.