Friday, 12 February 2016

Gluten Free Banana Pancakes

A very belated happy Pancake Day to you all! I hope you ate far too much and sat on the sofa feeling sick afterwards, because that's what Pancake Day is all about (minus the religious reasons of course). It's become tradition for me and my sister to go to my grandma's house every year for pancakes but now my sister is all grown up and working evenings we had to postpone for a day to make sure she could participate in the pancake eating. 

As I was sat at home feeling sorry for myself on Tuesday evening I decided to throw caution to the wind and make my own stack of pancakes - because who doesn't want pancakes two days in a row anyway? If I'm being honest I make them at least once a month, mainly when I fancy a late night treat or sometimes as an indulgent weekend breakfast - some may call me a pancake extraordinaire.

I found myself in the kitchen ready to make some tasty american pancakes when I realised we had no flour in the cupboard - nightmare! Luckily I had two almost-too-old-to-eat bananas on the side and a whole pack of eggs that needed using up so I thought I'd whip up some of the easiest pancakes ever - literally egg and banana. Who would of thought they'd be such a delicious combination? 

  • 2 small bananas
  • 2 small eggs
  • A pinch of cinnamon (optional)
  • Coconut oil (or another oil of your preference)
  • A handful of blueberries and raspberries - or any other fruit of your choice
This recipe will make 6-8 mini pancakes or 4 large 

  1. Cut the banana into thin slices and use a fork to mash until the consistency turns from solid to liquid.
  2. Crack the eggs into a separate bowl and whisk well for about a minute before adding them to the bananas.
  3. If you have opted for cinnamon add that to the mixture now - I'd recommend about half a teaspoon.
  4. Heat a small non-stick frying pan over a medium heat and add half a teaspoon of coconut oil. Tip: at the same time turn on the oven at a low heat and warm up a plate ready for the pancakes.
  5. Once the oil has melted make sure it's evenly distributed in the pan and add two tablespoons of pancake mix. 
  6. Let the mix spread into a small circle and leave to cook for about a minute and a half. The key with this recipe is to keep the pancakes small and use a thin flat spatular to flip them because they can break really easily.
  7. When you can see the outside of the pancake has started to sizzle less and air-holes appear on the top side, use the spatula to gently loosen the edge of the pancake before flipping it.
  8. Cook for another minute and a half and move to the warm plate. 
  9. Repeat these steps until you have used up the mixture. If you like, you can keep the pancakes warm in the oven whilst you cook to make sure the whole stack is warm when you sit down to eat.
  10. To make the berries: Let the same pan cool slightly before adding the fruit then warm through on a low heat with a dash of water.
Add a dollop of whatever takes your fancy (I used creme fraiche but ice cream or whipped cream would be equally delicious) and enjoy!

I am in no way gluten intolerant, this recipe just happened to turn out that way so I thought I'd share it for those of you that may be looking for a gluten free treat! Obviously I've missed the Pancake Day boat but Valentine's Day is just around the corner for all of you lovebirds (or singletons like me) so why not treat your Valentine - or yourself - to these super simple pancakes.

What did you get up to on Pancake Day?


1 comment

  1. These look so yummy. Next time you make them, make sure to invite me over!

    Heba xx || The Heba


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