Breakfast in the week is always such a rush, so we like to make something a bit more special at the weekends. Home made Scotch pancakes with maple syrup & bacon were a big favourite but off the menu now for me, due to the flour, the sugar and the syrup – triple whammy!
It’s taken a while to find a suitable replacement but these are the clear winner. They are much quicker to cook than the ‘traditional’ ones and contain no refined sugar, but the bananas make them just sweet enough. They’re very light and fluffy, and a surprisingly healthy breakfast if you don’t slather them with jam or syrup!
2 heaped tbsp gluten free flour
generous sprinkling of cinnamon
generous pinch of baking powder (GF)
Mash the bananas in a bowl with a fork until most of the lumps are gone. (I’ve made these with incredibly ripe and a-bit-ripe bananas and both seem to turn out ok, but the riper the bananas, the sweeter the pancakes). Break the eggs into the bowl and mix in well. You can stop here and get cooking, but I like to stir in the last three ingredients for texture, flavour and fluffiness respectively.
I usually get two small frying pans on the go on a lowish heat so I can cook two pancakes at a time. I make a mixture of oil and melted butter to cook them in, and just spread a small amount on each pan with a pastry brush. Pour in a serving spoon’s worth of batter and flip them when you can see the edges are starting to cook. You have to do this confidently, as the top will still be quite wet at this point. They don’t need long on the other side.
I tend to pile them up on a plate in a very low oven until they’re all done so we can all sit down and enjoy them together. I think I got 13 out of this morning’s mixture, which fed the four of us with a couple of slices of bacon. I added a dribble of agave nectar to mine, just for old times’ sake…