Mini Banana Pancakes
GLUTEN FREE, DAIRY FREE, SOY FREE, NUT FREE, PALEO
I had in mind to make a big batch of pikelets this morning, a batch big enough to have us sorted for breakfasts for an upcoming, and very busy, weekend. But I had an Old Mother Hubbard moment and discovered my cupboard was bare. I went to the supermarket yesterday and did a HUGE shop. How could there be just one egg in my fridge, one measly little egg? Does anyone else do this? I thought I’d bought enough food for the apocalypse, but apparently not.
So after a little thought I decided to substitute an egg with a toddler bitten banana, and I’m so glad I did. These were delicious, light, fluffy and had a delicate banana flavour. Only problem is I now have to re-think this weekend’s breakfast dilemma because we only have 2 mini-banana pancakes left. Oops.
Recipe
1/3 cup coconut flour
1/3 cup tapioca flour
1 mashed banana
1 egg
2/3 cup mylk/canned coconut milk
1 ½ tsp homemade or GF baking powder
1 tsp maple syrup
1 tsp vanilla essence
pinch of salt
Method
Place the dry ingredients into a mixing bowl and stir to combine. Then add all wet ingredients whisking briskly until everything is well combined and you have a smooth consistency (with the exception of a few lumps due to the banana).
Leave mixture to sit for 5-10 minutes, the coconut flour will take this time to continue absorbing liquid and thickening your mixture.
Give your mixture another stir before dropping spoonfuls onto a well-greased, pre-heated pan.**
Cook on the first side until you see the mixture beginning to firm up on the top (about 3 minutes), flip and cook on the other side until nice and brown.
I like to serve these with copious amounts of blueberries and instant yoghurt. My little girl likes them best plonked on a plate with no fancy additions. How do you like them best?
**NOTE: These need to be cooked over a low heat, if you have the heat too high they are likely to burn on the outside but be left uncooked in the middle due to their higher sugar content.