AuthorVicki ParkerYields-6 ServingsDairy-free, gluten-free pancakes. So simple to make and very tasty. Have them for breakfast or as a snack.
Ok, there are more than 2-ingredients but the main ingredients consist of eggs and a banana. So simple! You could even make the batter up the night before and heat the pan in the morning whilst you are having your hot water with a squeeze of lemon.
I originally came across this recipe from a Food Matters facebook post and again this week when I purchased Elizabeth Rider's The Health Habit book (check her out at www.elizabethrider.com). The good thing about Elizabeth is that she provides detail around the cooking process which reduces the errors one is likely to make when first trying out a recipe. Not being a natural in the kitchen, I need all the direction I can get!
This recipe uses coconut oil to cook the pancakes, but you could use ghee, avocado oil or macadamia oil. Don't use extra-virgin olive oil as it doesn't have a high enough smoke point.
The first time around I made them to the recipe but the second time I got a bit creative and added two teaspoons of coconut flour and two teaspoons of Bonsoy milk, and a handful of shaved coconut to add some extra bulk for breakfast. If you decide to do this too, just watch your consistency. Coconut flour is quite dry and soaks up fluid, so if you add it without adding extra fluid the pancakes could turn out dry.
The 1/4-cup measuring cup results in the perfect size pancake and you should get 5-6 from this batter mix.
Ingredients
Directions
Preheat a large skillet over a medium heat for 10 minutes. A nice medium heat is important: If the pan is too hot, the pancakes will burn, if it's not hot enough, they won't set.
While the pan preheats smash the banana with a fork and whisk in the two eggs and blend into a smooth batter. If you like your batter less lumpy, use a hand mixer on low setting and just until the banana and egg are combined nicely. Don't over do it.
Add 1/2 teaspoon coconut oil to the pan and spread it around with a spatula right before you add the batter. DON'T preheat the oil in the pan as it will get too hot and the pancakes will burn.
Using a 1/4-cup measuring cup, add your batter to the pan right after the coconut oil is melted. Cook for 2 minutes on one side and then flip and cook for another minute and a half or so. Don't overcook as they can become rubbery.
Stack them up and drizzle with raw honey or maple syrup and serve with mixed berries. You could also serve with a little Greek yogurt or cashew cheese or tahini and lemon juice.
Ingredients
Directions
Preheat a large skillet over a medium heat for 10 minutes. A nice medium heat is important: If the pan is too hot, the pancakes will burn, if it's not hot enough, they won't set.
While the pan preheats smash the banana with a fork and whisk in the two eggs and blend into a smooth batter. If you like your batter less lumpy, use a hand mixer on low setting and just until the banana and egg are combined nicely. Don't over do it.
Add 1/2 teaspoon coconut oil to the pan and spread it around with a spatula right before you add the batter. DON'T preheat the oil in the pan as it will get too hot and the pancakes will burn.
Using a 1/4-cup measuring cup, add your batter to the pan right after the coconut oil is melted. Cook for 2 minutes on one side and then flip and cook for another minute and a half or so. Don't overcook as they can become rubbery.
Stack them up and drizzle with raw honey or maple syrup and serve with mixed berries. You could also serve with a little Greek yogurt or cashew cheese or tahini and lemon juice.