Pandan Leaf Pancakes

This Pandan Leaf Pancake recipe is quintessential Bali! Pandan Leaf is used widely in Balinese cooking and gives it the distinctive green colour and wonderful subtle flavour. I have given you a cooked (gluten and dairy free of course) and raw version of this recipe and both are delicious! You can get Pandan Leaf at any good local green grocer.

Pancake Ingredients – Cooked Version – Serves 4:

1/4C Xylitol
1C buckwheat flour
1/2C pandan juice (run in blender and strain through nut milk bag – or use a juicer)
1C almond or coconut milk
2 eggs
1T coconut oil for cooking
pinch salt
1t vanilla essence

Pancake Ingredients – Raw Version – Serves 4:

Flesh of two coconuts
Water of two coconuts – add as needed to make batter
4T maple syrup or raw agave
1/2C pandan juice (run in blender and strain through nut milk bag – or use a juicer)
pinch salt
1t vanilla essence
1t powdered pysillium husk

Filling Ingredients:

1C shredded coconut, rehydrated by soaking in filtered water 1o minutes, drain
4T coconut nectar
1 banana, sliced
1T finely julienned pandan leaf
pinch salt
1T coconut oil, melted

Method:

Cooked version: Add liquid ingredients to dry in a bowl and stir or whisk to combine well. Heat a frying pan over medium heat, melt coconut oil and pour batter to fill pan. Cook until underside is done (you will know when bubbles start to rise to the surface) and then flip. Cook until cooked through. Set aside while you make the rest of the pancakes.

Raw version: Blend all ingredients until smooth. Add more or less coconut water to make batter desired consistency. Adjust to taste. Pour out onto a paraflexx lined dehydrator tray and dehydrate at 105°F until top is dry but still flexible. Flip tray and peel off paraflexx sheet and dehydrated until underside is just dry but still flexible. This will take approximately 8 hours. Score into four, and store in plastic wrap until you are ready to use. These will last for months once dehydrated, but just quietly these taste so good they won’t last long at all!

Filling: In a bowl combine all ingredients and adjust to taste. Grab a pancake and dollop filling in the middle of the pancake. Roll up pancake. Serve with extra sauce from the filling mixture, extra banana and julienned pandan leaf. Serve. Yum!