This is my go-to recipe almost every weekend, because it’s incredibly tasty and simple! This serves me and my other half, but you could freeze some, if you don’t eat as much as us, or increase the quantities, if you have more mouths to feed.
1/4 cup plain gluten/wheat-free flour (I use the Dove’s Farm range)
Optional: 1 dessert spoon of chia seeds and a tablespoon of blueberries
Serve with: honey or maple syrup; seasonal fruit
1. Mash the bananas in your mixing bowl, to a consistency that you like (my personal preference is not to have too many big lumps of banana).
2. Chuck all the other ingredients in with the mashed bananas.
3. Mix it all up (by hand or in a mixer) until you have a runny and slightly lumpy consistency – it won’t look terribly appetising! 4. If you have time, leave to rest for 20-30 minutes. I do this because I found that it gives the ingredients time to combine and makes for bigger pancakes.
5. Melt some butter or coconut oil (according to your flavour preferences or whatever you have in) in a large frying pan. Just use enough to cover the base of a large frying pan, not lashings so your pancakes are swimming. 6. Pour in the batter to create four pancakes. It does spread out, but, if they merge, you can use your spatula to divide them up once they start cooking. One of my friends pours her batter into cookie moulds to create fun shapes for her children.
7. Cook each side of the pancakes on a high heat on the hob for about 3-4 minutes. Some people prefer their pancakes a lighter colour, but I like mine a bit darker, just to make sure they are cooked through! 8. Optional: Serve with honey or maple syrup and berries. Enjoy!