My husband makes the most amazing pancakes every weekend. He started making them when I was gluten free for breastfeeding the girls by following a recipe on the back of a Doves Farm gluten free flour packet but over time has perfected the art of the banana pancake to the point where we are all a little grumpy for the rest of the week if we haven’t had our Saturday and Sunday morning fix. In some ways the world would be a better place if Tim stayed home making these 24/7.
Makes 9 pancakes – 20 minutes – Gluten free/Dairy free options
Ingredients
130g self-raising gluten free flour (we use Doves Farm)
1 egg
140ml milk (dairy or non-dairy alternative)
1/2 tsp sugar
1/2 tsp baking powder
1 tbsp melted butter (or non-dairy alternative)
1 large or 2 small bananas (after some practise you’ll get to know how much banana you need)
Method
Melt the butter and mush up the bananas with a fork or blend them. Place a mixing bowl on your weighing scales so you can weigh as you go, and put all the ingredients in together. Whisk until you have a smooth consistency. The mixture should still be quite gloopy.
Melt some extra butter in a non-stick frying pan over a gentle heat. Using a small ladle, spoon the mixture into the pan (one ladle for each pancake) and use the back of the ladle to spread the mixture out evenly into the shape you want. Ours always end up being ovally egg shaped. Keep the heat low, cooking slowly then once browned, flip the pancake to brown the other side.
Et voila! Serve with your favourite toppings…
Our favourite toppings
Amma – honey & cinnamon
Rachel – raisins & maple syrup
Mummy & Daddy – sea salt & maple syrup (try it. Sweet & salty pancakes are the future)
ENJOY!
