Everyone loves pancakes don’t they? It goes without saying that we all probably like different toppings on them, but love them all the same. Recently I have been experimenting with my diet and trying to cut out gluten and wheat where and when I can, as much as I can. I wasn’t sure I was going to be able to do it to be honest as I absolutely love bread and pasta, but just wanted to test it out and although I do still eat pasta and bread – I eat it less than I did before.
Why am I telling you this? While experimenting with meal ideas that do not contain wheat and gluten I discovered the recipe I am going to share in this post. Breakfast was always particularly hard as most breakfast meals consist of one or more wheat or gluten ingredient.
However, I discovered a fantastic way to make pancakes without flour. You use banana instead of flour and I remember being very sceptical about trying it for the first time thinking it isn’t going to work, but you know what? There is absolutely no difference and if you are worried about the banana flavour being too strong – don’t as it doesn’t really come through strongly.
The following recipe can make at least 4 nice sized pancakes, though this may vary depending on your personal preference for thickness and other factors like the size of the banana or the eggs.
- 2 x Eggs
- 1 x Banana
I prefer to use my Russell Hobbs mini blender for this, as it is much quicker. Some recipes I have read suggest mashing the bananas before adding them to the eggs or beating the eggs and mashing the bananas before adding them together, but really if you just want to do it quickly just whack the lot into the blender and blitz it until it is a smooth, thick batter – which only takes about 5 minutes.
Now, before you start frying the pancakes, it is a good idea to at least have an idea of what fruit you are going to use and prepare them as much as you can so you can top the pancakes and serve them while they are warm.
When doing the recipe for the blog this time I used the quirky shaped donut peach and quarter of a Gallia melon. But, really you could use absolutely anything. Once you have peeled cut and slice everything onto a plate, you are ready to cook the pancakes. I left the skin on the peach and cut it into small chunks and cut the melon off its skin and chopped that into chunks.
Anyway, add enough oil in a frying pan to coat the bottom of the pan, but not too much as you don’t want your pancakes to be swimming in it and warm under a medium heat. Then pour a small amount of batter, there is nothing to stop you pouring in more, but I find it easier to work with smaller pancakes. I would give you a specific time, but in all likelihood we all will have different hobs, but each individual pancake shouldn’t take more than a couple of minutes to cook.
Keep watching the pancakes because they cook very quickly – you know it’s time to flip them over when the edges start to bubble slightly and when the pancakes can move freely in the pan.
Flip and cook the reverse and repeat until there is no mixture left.
Serve on a bowl or plate with your preferred choice of toppings and enjoy!