Gluten-free, Grain-free Banana Pancakes

Banana Pancakes, grain free, gluten free from English Country Cooking. © Sue Todd 2015.

Banana Pancakes, grain free, gluten free from English Country Cooking. © Sue Todd 2015.

These banana pancakes might be more aptly described as banana omelettes, but the idea of having a banana omelette really doesn’t appeal to me, so it took a while for me to come  round to this idea and try it out.  How ever I’m a true convert now.  Nutritious, scrumptious, so, so easy to do and fast.  What more can you ask?

Banana pancakes (or omelettes) are in vogue at the moment and there is stuff everywhere about them, with a number of variations, using cocoa,  vanilla extract and more.  With the view of more being less, I wanted to keep this quick and simple.  After all, there’s only one of us able-bodied at the moment, so fast and simple is good.

Literally just eggs and banana, you can’t go wrong I thought.  Well actually you can.  Do be careful when making these to keep them really small, not like normal pancakes and if you can’t flip normal pancakes (like me!!) then be prepared for these to look less than perfect.

They’ll still be edible and delightful to boot, they just won’t look quite so good – the proof of this is in the pictures where I’ve tried to dress them up prettily with fruit, but they had fallen apart substantially as I manhandled them over, in, and then out of the pan.  However it didn’t spoil the eating and they were so good I had them two days running for breakfast and they will feature very often for my breakfast now.

Banana Pancakes, healthy breakfast, grain and gluten free.  © Sue Todd 2015.

Banana Pancakes, healthy breakfast, grain and gluten free. © Sue Todd 2015.

Ingredients: (per person)

  • 1 medium banana
  • 1 egg
  • knob of butter or coconut oil
  • fruit and maple syrup to serve (raspberries, pear, blackberries and blueberries are all good)

Method:

Mash the banana well, you could blitz it with a hand held blender but it adds to the washing up, thought it will be faster and more effective.

Crack the egg open and beat it well before combining with the banana and mix up well.

Heat some coconut oil or butter in a skillet on a hot hob and add just a little bit of the mixture – about 1 tbsp of the mixture at a time for teeny tiny more manageable pancakes.  Let the pancake cook nicely on one side before flipping.  Once cooked lift out on to a warm plate and continue until the mixture is all used up.  You may find you can do a couple at a time this way.

Banana Pancakes and fresh fruit with maple syrup. © Sue Todd 2015.

Banana Pancakes and fresh fruit with maple syrup. © Sue Todd 2015.

Serve  with fresh fruit and maple syrup.  I used pear and some blackberries we had in the freezer, they were lovely.  I just defrosted the blackberries in a bowl on the AGA while they were being made.

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