(about 3 5" pancakes/serving)
Lately I've noticed a number of gluten free banana pancake recipes circulating the internet. I tried several and with a bit of experimentation ended up with this recipe. The resulting pancakes are a little on the flat side, not too sweet and not too eggy. I did get fluffy pancakes when I separated the eggs, beat the egg whites until they were stiff and folded those back into the batter, but that's just too much work for a Sunday morning. I tried a few batches with baking powder, and in the end omitted that because I didn't notice much of a difference. I also made these with and without coconut flour and I liked them best when they contained a small amount as that seemed to give them a bit more structure.
These banana pancakes are moist and delicious. Even if you can tolerate gluten, I highly recommend giving these a try, you might be surprised how good they are!
1 cup fresh strawberries
1 tsp brown sugar
1 medium just ripe banana (use an over-ripe banana if you prefer a sweeter pancake)
1 large egg
1 tbsp coconut flour
whipped cream, optional
Wash and hull the strawberries. Cut them in half and lay them in an even layer on a plate with the cut sides facing up. Sprinkle the sugar evenly over the cut berries and set aside.
To make the pancakes in a food processor:
Peel and cut up the banana and place into bowl. Add the egg and coconut flour. Pulse until the mixture is smooth. You'll end up with about 3/4 cup of batter per serving.
To make the pancakes by hand:
Peel and cut up the banana and place into a bowl. Mash it with a fork until you have a fairly smooth mixture; a few lumps are ok. Stir in the egg and coconut flour. Mix until smooth. You'll end up with about 3/4 cup of batter per serving.
Heat a non stick griddle or large frying pan over medium-low heat. I tried a few different temperature settings and this worked best for me using a gas flame. You might have to experiment a bit as these pancakes will brown quickly if the temperature is too high.
Lightly grease the griddle and pour *small pancakes about 5" in diameter leaving space around them. You'll use about 1/4 cup of batter for each.
Cook them for a minute or two until the bottoms are nicely browned. Carefully flip each one over and cook the other sides until they are done; another minute or two. *These pancakes aren't quite as sturdy as those made with a lot of flour.
Continue until all of the batter is used up. Keep the finished pancakes warm.
Top the pancakes with the strawberries and a dollop of whipped cream, if using.