Dining

Gluten-free banana pancakes & passion fruit sauce

gluten free pancakes

This post is also available in: Spanish

gluten free pancakesYum! 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

gluten free pancakes

Ingredients – for the passion fruit sauce

  • 1 orange
  • 1 passion fruit

Method – for the gluten-free banana pancakes

  1. Mash up your bananas until they are smooth and lump free.
  2. Stir in your eggs and the baking soda/ baking powder.
  3. Grease your frying pan with a little coconut oil.
  4. 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
gluten free banana pancakes

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:

  1. Use a juicer to juice your orange.
  2. Cut your passion fruit in half and gently squeeze the juice and seeds into the orange juice.
  3. 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

jacqueline silvestri banksThis 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.

Good job!

Click here for more healthy living articles by Jacqueline Silvestri Banks

* 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!

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