I do love Shrove Tuesday because I seriously love pancakes in all their wonderful forms. Crepes savoury and sweet, fluffy American style, and these gluten free banana and cinnamon pancakes are my latest favourite breakfast. When we were little we would compete for how many pancakes we could eat on pancake day and my Mum would be stationed by the cooker for over an hour during which she must have fried, flipped and served fifty pancakes to satisfy our demands. My brother James held the record for consuming pancakes when I think he managed twelve in one sitting. She always served them simply with a squeeze of orange juice and a sprinkle of caster sugar, rolled up and ready to go.
I have been trying to cut down on wheat this year with mixed success, but these pancakes are great made with gluten free flour and are a real weekend or Valentine’s day breakfast treat. The cinnamon and bananas give them a natural sweetness and they really don’t need additional sugar, but I can’t help adding a small amount of maple syrup on mine. Plus they are very quick and easy to rustle up for hungry small people and of course perfect for anyone with a wheat intolerance or allergy too.
Banana and Cinnamon Pancakes (Gluten Free)
Makes about 16 pancakes, so enough for 4 (or for one greedy little brother)
- 4 ripe bananas
- 3 eggs
- 2 teaspoons ground cinnamon
- 100g gluten free flour
- 1/2 teaspoon baking soda
- 1 table spoon of vegetable oil
- A small knob of butter (optional)
To serve:
- A drizzle of maple syrup or honey
- A scattering of fresh strawberries or blueberries
You will need:
- A large frying pan
- A large mixing bowl
- Potato masher
- Peel and mash the bananas in the mixing bowl with the potato masher
- Add the eggs, flour, baking soda and cinnamon and mix well, although it really does not need to be smooth.
- Now heat the oil (and the butter if you are using it) in the frying pan and get it good and hot.
- Add four or five dollops of the pancake mix to the pan. These are small American style pancakes. They will spread out a little so allow enough room for that.
- Cook them on a medium heat for a couple of minutes and make sure they don’t burn. Generally, if there are small bubbles forming on top it is time to turn them over and cook them for another two to three minutes. They should be golden grown.
- Serve with toppings of your choice and a big mug of coffee.
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