This is one recipe I won’t be giving up for Lent! As the first Tuesday of the Easter season rolls around, in my nostalgic world that means PANCAKES! I’ve stumbled across many gluten-free recipes with a billion obscure flours that just might take most of a Saturday afternoon to track down. But who’s got the time?! The simpler the better, I say. And it just so happens that there are a few recipes floating around advocating just that.
Did someone say two ingredients? Sweet!
- a large banana, mashed (1/3-1/2 cup when mashed)
- 2 eggs
The smooth optional add ins:
- 1/8 tsp baking powder (this will make them light and fluffy)
- 1 tsp vanilla extract
- 2 tbsp nut butter (peanut, almond, cashew), almond meal, LSA, chia seeds or dessicated coconut
- 1/4 tsp ground cinnamon
The chunky optional add ins:
- 1/4 cup blueberries/ raspberries/ chopped nuts
- 2 tbsp mini chocolate chips
Peel and mash the banana, stir in the egg. Mix in any smooth ingredients. For a really smooth batter consistency, blend with a food processor or stick blender.
Heat a non stick skillet and lightly spray with oil or melt a nob of butter (use Nuttelex for a dairy-free option) on the pan. Tun the heat down to medium-low.
Pour about 1 or 2 tbsp of batter in circles onto the pan.
Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients, then flip with a spatula and cook until golden brown on the other side (30 seconds to 1 minute).
Serve warm with a drizzle of your favourite syrup, yoghurt or a pile of fresh fruit on top.