A quality Australian tradition the Lamington has been around for centuries, originally the cake consists of sponge cake dipped in chocolate, sprinkled with fine desiccated coconut, It was actually created by accident from a maid-servant to Lord Lamington, The eighth British Governor of Queensland.
Here I have decided to make my own paleo version – It’s gluten free, suitable for vegetarians and delicious to all! I have made this recipe with my standard pancake recipe mix, along with some added extras, with a rich creamy chocolate ganache thats made with 4 quality, natural Ingredients. To make this Lamington inspired stack, follow the recipe below.
Ingredients for pancakes:
X 2 tbsp of Cavassa Flour
x 1 tbsp of almond meal
x 1 tbsp coconut flour
x 1 tsp baking powder
x 2 TBSP fine desiccated coconut
x 1tsp vanilla extract
X 2 pasture raised eggs
x1 Ripe banana
x 1/2 cup of fresh almond milk
X1 small fresh or frozen banana or half a large banana
Pinch of pink rock salt
Ingredients for Chocolate Ganache:
x1 Small orange sweet potato
x1 Large avocado
x2 Heaped TBSP natural cacao powder
x1 -2 tsp Maple syrup
Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy.
Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.
Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time.
Each pancake should require around 2 mins frying time each side.
The topping – Chocolate Ganache:
Once you’ve got yourself a small stack of pancakes and they’ve cooled from hot to warm, you can start on you’re tasty topping.
This should take less than 2 mins to make, It’s super fast and easy.
Starting with you small sweet potato, Peel the skin and chop by dicing into small chunks. Boil water in a small saucepan and cook sweet potato through until it’s soft to prick with a knife.
You can make this whole recipe with by mashing ingredients into a mushy texture with a fork or if you have the privilege of owning a food processor, I would highly recommend using this as it will rid of any lumps and bumps in your ganache.
Place your whole avocado, cacao powder, maple syrup, and sweet potato in a bowl or food processor and begin blitzing or mashing to creating this delicious chocolate frosting. When you’re happy with the texture and consistency, you can start to spread this drool worthy chocolate goodness over your pancake stack as you wish – here I have literally covered the stack all over – top and bottom, side to side! I’ts hard not to when you make frosting this good! Lastly, you can decorate with some shaved coconut strands.