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Yum! How delicious does that sound? Now don’t worry that I’ve gone all gourmet on you, this really amazing guilt-free breakfast is actually incredibly easy to make! Let me tell you how you can do it to…
Ingredients – for the gluten-free banana pancakes
- 2 bananas
You can use normal ripe bananas that you would eat, as well as over-ripe ones that maybe you’d be less excited about eating – making this is a great way to get rid of them. However, the riper the banana, the more difficult it is to turn the pancakes without them breaking apart.
- 2 eggs beaten
- 1/8 teaspoon of baking soda or baking powder
If you don’t have baking soda/ baking powder you can do without.
- coconut oil (for frying)
- *RECIPE UPDATE (see below) – optional addition: 1/2 cup of flaxseed meal
Ingredients – for the passion fruit sauce
- 1 orange
- 1 passion fruit
Method – for the gluten-free banana pancakes
- Mash up your bananas until they are smooth and lump free.
- Stir in your eggs and the baking soda/ baking powder.
- Grease your frying pan with a little coconut oil.
- Pour about 1 spoon of the batter into the pan at a time and cook the pancakes. This part is a bit delicate – especially if you have used over-ripe bananas. The best way to avoid the pancakes breaking apart is to use a non-stick pan, make the pancakes very small and only turn them once. I have tried this recipe repeatedly and every time I get bored and go for making a bigger pancake… and disaster. Seriously, keep them small.
This is what happens when you try to make them too large
Method – for the passion fruit sauce
While you are waiting for the pancakes to cook, (doing them small means it takes a tedious amount of time), make the sauce, here’s how:
- Use a juicer to juice your orange.
- Cut your passion fruit in half and gently squeeze the juice and seeds into the orange juice.
- Pour into a little jug ready to serve.
To serve, stack them up and drizzle your sauce on top! And dig in!
The health verdict – by Jacqueline Silvestri Banks
This is a fantastic recipe! Adding about a teaspoon of coconut flour will help the pancakes firm up a bit and make them easier to flip, you could also try one banana and 2 eggs.
The sauce sounds fantastic, you might try adding some whole Greek yogurt to thicken it up and add some protein as well.
* RECIPE UPDATE
Inspired by Jacqueline’s coconut flour suggestion, I experimented by adding 1/2 a cup of flaxseed meal to the recipe… And it worked! Delicious fluffy and turn-able pancakes was the result!