These pancakes are also ideal for anyone who is on a low carb diet (bananas are carbs but a lesser evil than white flour), anyone on a low calorie diet, those suffering from celiac disease, and anyone just fancying something a bit different.
1 small banana (the riper the better)
Pinch of baking powder (celiacs - double check yours is gluten free)
1. Put the banana and egg into a measuring jug and whizz with a hand mixer. Alternatively, chuck them in the blender.
If you don't have a hand mixer or blender then hand mash the banana. Try varying the consistency of the batter for lumpier pancakes...which sounds gross but don't knock it 'til you try it.
2. Put your frying pan on. You can dry fry if you're watching your fats. I would highly recommend coconut oil, but a knob of butter or swig of your preferred oil will work too.
3. Add the baking powder and give the mixture a good mix round. Why not add it before? Because the baking powder begins to work as soon as it hits liquid so to achieve the fluffiest pancakes you need to act fast.
4. Cook until golden on one side, then turn over. I assume unless you've lived in isolation your entire life you know how to cook a pancake.
Et voila! You have pancakes! The only thing left to do is scoff them. Next time you whip up a batch I recommend experimenting with different add-ins. Also, if you use a large banana add another egg to the mixture otherwise you'll have no hope of achieving a firm pancake (I speak from experience). It becomes a scrambled eggy banana mess, delicious but very ugly.
Cinnamon is banana's best friend, add a good dash to the batter.
Chopped nuts or desiccated coconut give a wonderful flavour and a great texture. Toast them a little by adding them to the pan before you put in any batter. Once they start to turn golden brown add the batter.
Dried fruits or chocolate chips also work well. To add these bad boys wait for your pancake to be cooked on one side then drop them onto the pancake before flipping. Chocolate chips will make the most unholy mess of your pan though so be warned.
To make these pancakes more filling add porridge oats to the mixture, about 2 tbsp will do it. Let the mixture sit for 5 minutes (or longer) to give the oats a chance to soak. If the mixture become too dry add a little bit of milk. Alternatively, soak the oats in milk separately and either stir them into the batter or blend with the banana and egg. It's really down to what texture you prefer.
Finally, these pancakes are naturally sweet. There is no need to add sugar. If you're dead set on adding sugar promise me you will taste one bit before adding it, otherwise you could end up with an abominably sweet mess!
|Is there a happier sound on a morning than a|
batch of pancakes cooking?