Coconut-Oat Pancakes with Macerated Banana Cream (Edit recipe)

Pancakes

1. In a mixing bowl whisk one egg with milk and maple syrup (or sweetener).
2. Add to the bowl: oat flour, coconut flour, baking powder, baking soda.
3. Add 1 tsp apple cider vinegar and let react for 10 seconds or so.
4. Whisk everything to combine into a smooth batter.
5. Add hemp hearts and mix well. Don't worry if the pancake batter has a thicker consistency than normal pancakes. This is completely normal when cooking with coconut flour.
6. Let the pancake batter rest for 5 minutes. Do not skip this step.
7. Into a hot pan add some butter and spoon 1/3 cup of pancake batter.
8. Cook the pancakes on medium heat on both sides until done.

Macerated Banana Cream

1. Cut the bananas into thin slices and put them in a small saucepan.
2. Add the coconut sugar and cardamom powder on top of the slices and mix to coat the banana pieces.
3. On low flame, let the bananas and sugar sit for about 5-6 minutes.
4. Add the coconut cream to the bananas and mix well.
5. Heat the mixture gently over a medium heat for about 5 minutes without boiling.
6. Once the bananas have cooked down completely, remove from flame.
7. Once the mixture has cooled, blend it into a smooth puree. Store in an airtight container.