I can’t believe it’s 3 months since I last took part in the Secret Recipe Club. I may have missed one of my favourite activities, but the good thing is, I have a lovely house to live in now with a big kitchen, which has definitely become my favourite room in the house. I just wish I had more time for cooking in it.
Well, this month I was paired with Judee from Gluten Free A-Z Blog. I don’t have much experience of gluten-free cooking but I soon decided to make her delicious-looking banana pancakes. I’ve never made pancakes without milk and flour before and I was intrigued to see what they would be like, made with just 2 ingredients, as well as being completely drawn in by the picture. They were served with raspberries and blueberries and looked so healthy as well as delicious and I also felt they would be perfect for my picky little daughter to eat. Unfortunately she decided they were better to play with than eat!
The pancakes were very quick to put together and cook so you could make these in about 5 minutes if you were pushed for time. They tasted lovely and you could definitely taste the banana in the batter. The only issue I had was that they were a bit more watery tasting and had a wetter texture than normal pancakes. I didn’t this time, but I think that if I made them again I might serve them with chocolate rather than berries, as I somehow feel that would be the perfect combination for these little pancakes.
Ingredients – Serves 2
1 ripe banana
How to Make Banana Pancakes
1. Put the banana and eggs into a food processor and blitz until smooth.
2. Heat a little oil in a frying pan. Drop the mixture in a tablespoon at a time. Cook for about 1 minute and then turn them over and cook for another minute. Repeat until all the mixture has been used up.
3. Serve with berries, cream, chocolate or whatever you normally like to eat with pancakes.
To see what other Secret Recipe Club participants have made, click on the link below.