Ingredients
½ tsp coconut oil (or ghee)
2 small bananas (elakki)
A thick slice of sourdough
1 tbsp smooth peanut butter (preferably unsweetened)
½ cup jaggery, crushed
1 tsp ground cinnamon
1 tsp pomegranate arils
1 tsp toasted seed mix
Microgreens (optional)
Method
1To prepare the bananas, heat a pan and grease it lightly with coconut oil or ghee. Slice the bananas (~2 cm thick) and place them in a single layer in the moderately hot pan. Let one side cook for around a minute over a low flame. Using a pair of tongs, flip the slices so that the other side is also golden brown.
2Melt the crushed jaggery in a small pan. Stir in the ground cinnamon and remove from heat. Store this in a bottle and use it to top pancakes, toast or any other dishes.
3On the same pan, lightly toast the slice of sourdough. Smear peanut butter over the toasted slice of bread. Layer the sliced pan-toasted bananas over the bread. Top with a spoonful of jaggery cinnamon syrup.
4Sprinkle mixed seeds and pomegranate over the top. Serve immediately.
5Protip: To prepare the toasted seed mix, combine 4-5 kinds of seeds such as sesame, pumpkin, sunflower, flax and toast over a low flame for 5 minutes. Store in an airtight container in the fridge.
