These little pancakes are far from dense and stodgy – because they contain next to no flour, they’re super-light, fluffy and very bananary. To make them gluten-free and/or dairy-free, simply use gluten-free flour and coconut oil. The fact that they only contain a few main ingredients and are quick to whip up means you can even enjoy them for a weekday breakfast. With all the banana in them they’re naturally sweet, so I don’t think maple syrup is really needed, but feel free to add a drizzle if you please!
- ripe bananas 2 (to yield ¾ cup mashed banana)
- eggs 2
- baking powder (GF if required) ¼ teaspoon
- flour (standard or gluten-free) 1 tablespoon
- salt good pinch
- ground cinnamon ½ teaspoon
- butter or coconut oil (DF) 2-3 teaspoons
- fruit ½ cup berries or sliced peaches (fresh or canned), per serve
- pure maple syrup 1 tablespoon, per serve (you could also use apple syrup, liquid honey or agave syrup)
- Place bananas in a mixing bowl and use a potato masher or fork to mash very well until smooth and there are pretty much no lumps (you should end up with about ¾ cup of mashed banana). Whisk in eggs, baking powder, flour, salt and cinnamon until well combined.
- Melt butter or coconut oil in a large non-stick fry pan on medium heat. Swirl around to coat the pan well.
- Spoon large spoonfuls or half ladlefuls of mixture into the fry pan and cook for about 2 minutes on one side until set, then flip over (carefully, as they are quite delicate) and cook on the other side for about a minute, until golden. You’ll need to cook in two or three batches.
- To serve, divide pancakes between plates, top with fruit and drizzle over syrup or honey.