Pancake day is one of my favourite food calendar highlights. Spelt flour or buckwheat flour pancakes are on the top of my list. For your savoury pancakes nothing can beat a good galette bretonne with some melted butter in the mixture. As for fillings spinach, ricotta and sundried tomato and good quality cheddar and ham are two I always choose. And for my sweet tooth I can’t find two more satisfying than a chocolate spread and banana filling or a simple drizzle of maple syrup with cinnamon and crushed walnuts.
But today I am suggesting you try a different kind of pancake, without flour and one that can use those over ripened, even black bananas which you squashed forgotten at the bottom of your fruit bowl.
Egg and banana pancakes, as sung by Jack Johnson the troubadour of the surf, are a fantastic breakfast but can make a great gluten free alternative for pancake day. And all of our Love Food Hate Waste cooking workshop participants, who learned how to make those on 7 February, will tell you they are simple and quick to make. So don’t hesitate to give them a go.
- 1 mashed overripe banana(large)
- 2 eggs
- ½ tablespoon baking powder
- ½ teaspoon cinnamon
- 1-2 Tablespoon flax/lineseed ground (optional)
- 2 Tablespoons peanut or almond butter (optional)
- Pinch of salt
- Olive oil/butter/or coconut oil.
- Mash the banana well.
- Mix with the beaten eggs.
- Sprinkle the baking powder, cinnamon and salt and mix well.
- If you are adding ground seeds and peanut butter do this last and mix well.
- Alternative just throw everything in a mixer/blender and mix well.
- Add 1-2 tablespoons of the mixture to a slightly oiled pan.
- Cook on very low heat for up to a minute or until the edges seem set and the middle seems almost set.
- Flip with a spatula and cook for another 30 seconds max.
- Serve with crispy bacon and maple syrup, or fruit, yoghurt and honey.
Tips: You can add chopped or mashed fruit in the pancakes. The ground seeds or the peanut butter can help bind the mixture. Don’t worry if the mixture seems too runny. Just cook the pancake at a lower temperature until the edges of the pancake seem set and the middle almost set. You can prepare the mixture the night before and leave in your fridge ready for breakfast.