My nephew in Anchorage was excited about these gluten free, dairy free pancakes last summer. He whipped up a similar recipe and served them. And of course, I so appreciated the gesture. I do miss gluten sometimes…pancakes are one of those breakfasts I’d like to enjoy here and there. So here’s an easy, quick and good variation on the traditional pancake. You just need a blender, a few ingredients and a hot frying pan and voila – breakfast.
- 3 eggs
- 1 ripe banana
- 1/8 teaspoon baking powder
- butter for frying
Blend first 3 ingredients in a high speed blender. Heat skillet to medium. When skillet is hot, add butter and pour batter on skillet creating small pancakes. Small is key here so they won’t end up in pieces. Using a small spatula, turn when pancakes look golden on cooked side. Cook second side until golden. Add more butter to skillet and repeat.
Serve immediately with butter, warm syrup and whatever other wonderful ingredients you like on pancakes (peanut butter, whipped cream and strawberries – mmmm.). Serves 2.
Source: Inspired by my nephew, the skater.