You may think, and I certainly used to think, that pancakes were super easy to make and why would you need lots of practice making them?
Well take away the gluten and the egg and you lose the basic chemistry of light and fluffy pancakes. Making pancakes look good on a plate or in a picture is easy enough but to actually make them taste good, is much more difficult.
But I think these ones may elicit a ‘…hmph these are actually pretty good’ from you (well that is the aim anyway!) because they retain the lightness, moistness and taste of a good quality pancake.
15 mins total (prep and cooking time), serves 2 (about 9 palm sized pancakes)
1 ripe banana
1/2 cup fresh blueberries (if using frozen, defrost first to room temperature)
1/2 cup almond milk
1/2 cup brown rice flour or teff
1 tablespoon cacao
1/4 teaspoon apple cider vinegar
1/4 teaspoon baking soda
- Pre-heat a non-stick pan on low to medium heat
- Mash the blueberries and banana in a pouring bowl/jug with a fork
- Add the almond milk, brown rice flour and cacao and mix until combined
- Add the apple cider vinegar and baking soda and mix
- Pour palm sized amounts into the pan and turn once bubbles form
Taste the mix before cooking because the riper the banana, the sweeter the pancakes will be. If it is not sweet enough for you (as the cacao can be bitter) add a little sweetener of your choice.
Also depending on the ripeness and size of the banana you may need to add a little extra milk or flour. You can cook one pancake and if it’s too dry add a little milk, or too soft, then add a little flour.