Banana Pancakes – for Pancake Tuesday

It’s Pancake Tuesday! Finally. What more do I have to say. Pancakes are really good any time of year, especially on a lazy Sunday morning. For the past few years I’ve had friends over to my house for Pancake Tuesday. It’s great to cook and share a meal with your best friends.

The Irish tradition is to serve them with some lemon juice and sugar. Or with Nutella. I used to be a eating-nutella-with-a-spoon-straight-out-of-the-jar kind of girl. These days I prefer to make my own hazelnut spread though. Then you can be sure that it only has wholesome goodness ingredients. No funny E-numbers or cheap vegetable oils.

Last year I made lovely spelt pancakes with butter milk and fried in butter. Super tasty, and really great if you can tolerate dairy. My body seems to be happier without dairy products though, so I have made these pancakes with Koko coconut milk, but use any plant milk you prefer. Keeping with the “free from” theme, I used brown rice flour. Rice seems to be the grain best tolerated by most people with sensitive digestive systems. It is actually possible to have nice pancakes without both wheat and dairy. I did add an egg, hence they are not egg free, or vegan. Personally I find to hard to achieve that proper pancake consistency without eggs, but if you have a great egg free pancake recipe, please share. I would love to hear about it 🙂

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The bananas add a lovely body to the batter and a subtle sweet flavour. No need for any extra sugar. To keep it really simple I mixed all ingredients with my hand blender, so no whisking.

I hope you and your family will enjoy them as much as we did in my house. No need to miss out on Pancake Tuesday, just because you are on a gluten and/or dairy free diet! If you prefer more crêpe style pancakes then these buckwheat crêpes may be what you are looking for.

 

Banana Pancakes

Makes about 10 pancakes

3 medium sized bananas, chopped – Preferably organic

1 egg – free range, preferably organic

5 heaped tbsp brown rice flour

80 ml plant milk of your choice

1 tsp vanilla extract

1 tsp baking powder, gluten free

coconut oil, to cook pancakes in

50g dark chocolate, melted, to serve

200g fresh raspberries, to serve

Add all ingredients to you your blender and blend until smooth. Let the batter rest for about 20 min. Heat your frying pan. Add some coconut oil to the pan and then add a small soup ladle of batter. Cook on medium heat. Keep an eye on this as you need the batter to set on top before you can flip it over, but you don’t want the pancake burnt in the process. Once the batter has just set on top, flip over and cook on the other side until golden. Repeat with the next ladle of batter.

Melt the chocolate in a bowl over some hot water. To serve, mash a couple of raspberries and smear out between each layer of pancakes. Drizzle the melted chocolate on top. Serve immediately, while still warm. 

Happy Pancake Tuesday!