My husband loves bananas. When I fail at housewifery and don't make him breakfast, they're a perfect on-the-run breakfast to get him going for the morning. The only thing is that he likes them at a perfect stage of ripeness - anything over 'perfectly yellow and creamy' and they're inedible. Then they sit there until I have brown mushiness. Lately, I have been excellent on the housewife front (at least with making breakfast, don't talk to me about the ironing, okay?) so I have mushy bananas at a count of six right this minute. Luckily. there's plenty of tasty things to do with that brown mushiness and one of my favourites is banana pancakes. There's something so decadent about them and yet they're really a pretty great start to the day.
This recipe is gluten-free thanks to the use of Bob's Red Mill gluten free flour. They're also pretty high in protein thanks to some extra egg whites thrown in to ensure that these are filling as well as tasty. These are a thinner pancake - I am yet to perfect the fluffy, gluten-free pancake, but I'll get there eventually!
- 1 cup Bob's Red Mill Gluten-Free Flour
- 1/2 cup whole milk
- 1 egg
- 1/2 cup pure egg white liquid
- 1 extremely ripe banana, mashed
- 1 tablespoon melted butter
- 1 teaspoon baking powder
- Sift flour and baking powder.
- Add wet ingredients and whisk thoroughly.
- Heat pan on low-mid heat.
- Pour batter in 1/4 cup increments onto hot, lightly greased nonstick or cast iron pan
- Cover pancake and cook until lightly browned underneath and when there are bubbles throughout the uncooked top of the pancake.
- Flip and brown the other side - this usually takes less than a minute.
- Serve with butter, quality Grade B Maple Syrup (this has lots of yummy vitamins and minerals and tastes ah-mazing) and powdered sugar, if you wish.