This recipe has been around for a while, so I can’t take any credit for it but there seems to be a few variations going around. This recipe only has 2 ingredients and you can’t get any simpler than that. Try it and tell me if it works in the comments section!
Gluten Free Banana Pancakes
Ingredients:
- 1 x Banana
- 1 x egg
Method:
- Blend banana and egg together.
- In a hot frying pan, melt some coconut oil or butter and fry spoonfuls of mixture.
- Once brown, turn over and cook the other side.
- Serve with a sprinkle of cinnamon, greek yoghurt, chopped straberries and honey or if you’re feeling indulgent (which lets be honest is always right??) nutella and banana coated in toasted chopped hazelnuts.
Tips:
The 1 egg: 1 Banana ratio can serve two people depending on how big you make your pancakes. If you are making more stick to this ratio per person. Do not try and make these too big – they are easier to flip if they are on the smallish side (1TB/1 Dessert Spoon of mixture).
The trick to avoiding the pancakes sticking is good temperature control and a non-stick pan. Coconut oil can withstand a higher temp. than butter which will burn because it contains milk solids. Only turn over once you can see the sides starting to firm up.
If you don’t have coconut oil don’t sweat it, you can use Canola or sunflower.
