Dabbling in the raw foods arena I was pointed in the direction of these wonderful Banana Pancakes.
I couldn’t believe there are only two ingredients: literally banana and egg! If you think it couldn’t possibly work, think again. The banana and egg combination magically manages to stay together. The only knack to making these pancakes, because they are not bound together by gluten, is the knack of flipping them.
Be sure to get the quantities right — 1 x banana, 2 eggs (not the other way around). I know this because I tried it, and failed.
Use this recipe as a base and get creative if you want to. But just like everything: once you know the rules then you can break them.
I really liked these healthy pancakes clean-and-mean just with banana and egg, however they weren’t particularly sweet. If you did want to get a little creative you could add to the flavour profile: perhaps a sprinkle of cocoa powder in the mix, a spoon of LSA (a ground linseed, sesame, almond mix) to give it extra body, 1/4 teaspoon of baking powder (if you wanted them fluffy), or a drizzle of honey or vanilla paste.
I you wanted to add something chunkier, the best thing would be to pour the batter into your hot pan first, then sprinkle on the chunkier ingredients on top before flipping — dark chocolate drops or flaked almonds would be a nice addition.
The art of flipping banana pancakes successfully means you will need to be patient and careful. Unlike regular pancakes where you can flip them high in the air (if you are being fancy) these will need a little love. Remember, there is not much holding them together! Small works great (eg: the size of a large pikelet or medium hotcake).
Banana Pancakes
Ingredients
- 1 banana
- 2 eggs
- butter (for the pan)
Method
- Combine banana and egg together in a blender until light and fluffy.
- Pour 1/4 cup of batter onto a buttered med-hot frying pan. Allow to sizzle and wait about a minute. Lift one edge gently to ensure it is browning and if looking cooked, then use your spatula or fish slice to slide well under the pancake, then a gentle flip to turn.
- Serve with maple syrup or, as per my photo, a generous dollop of Anathoth Farm Blackberry Jam. Delicious.
