Healthy Travel Cooking with Lins
Added 2021-03-17 08:00:02 +0000 UTCBanana pancakes (gluten-free and dairy-free)
Ingredients:
- 3 bananas RIPE!
- 3 eggs
- A little bit of sparkling water
- Butter or olive oil,
- Maple syrup, jam, powdered sugar, or any other toppings, for serving
Preparation:
1. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency.
2. Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
3. Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan.
4. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Small pancakes are key! They don’t flip that easily as normal pancakes. So the smaller, the better.
5. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute.
6. I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a thin, flat spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Flip the pancake.
7. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
8. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.
