4 semi-ripe medium bananas, peeled and halved lengthways
1 lime – zest finely grated, to get 1 tsp, then juiced
Coconut whipped cream:
1 can coconut cream, chilled overnight
60g caster sugar
100g wild rice, puffed in coconut oil
250g buckwheat flour (5.3 ounces; about 3/4 cup plus 3 tablespoons)
4g kosher salt (1/4 ounce; about 1 1/2 teaspoons)
1 large egg
600ml (1 1/4 cups) soy milk
100ml (1 1/3 cups) water
Make the crepe mixture at least 2-3 hours ahead for the best result. Preferably, the night before.
One can coconut cream should be chilled in the fridge overnight, so that the cream will solidify on top. After opening the can, carefully remove the cream and leave the water behind.
Mix the cream with caster sugar until it becomes whipped cream consistency.
In an oven-proof frying pan, meld coconut oil and fry bananas until they get colour. In a microwave-safe bowl, mix the rest of the ingredients for the filling and warm up the mixture in the microwave for 40-60s and mix them until everything dissolved. Alternatively use a pot over the stove. Add the filling to the bananas and bake them for 15-20 min at 180, until they are slightly caramelised.
Fry the pancakes, they can be either thin (crepe-like) or thicker depending on how you want to serve the dish. Thinner is better for folded pancakes, thicker is better for stacked pancakes.
In a small frying pan, add coconut oil and fry wild rice until it puffs. Transfer to a paper towel. The puffed wildrice can be served as part of the filling or as topping.