As I recently tweeted, “…if there truly is a Divine Plan, then banana pancakes will figure prominently…”
I will stand by and defend that rather bold statement until the end of all things. They are beyond “good”. They re-define “tasty”, and raise a humble breakfast from a post-sleep re-fuelling session into an experience to be cherished. I was going to eat a grapefruit afterwards, but how could a mere citrus fruit follow…these…? It would be like asking The Backstreet Boys to go on stage after The Beatles….
I was a little concerned about making them though – many on You Tube had reported that their efforts turned out more like banana flavoured scrambled eggs than pancakes, or just tasted over eggy, or were more crepe-like than pan-cakey.
I watched many videos, read many recipes, and made many notes. I wanted these right, and by the Great Shaman I do believe I nailed it.
So, to the sound of a heavenly drum-roll….
Serves 1. Be prepared to fight people off – any force you may need to use is entirely justified.
- 1 egg
- 1 ripe banana
- ground cinnamon to taste
- about 2 tbsp of almond flour
- about a quarter-teaspoon baking powder
- coconut oil
- Blueberries to serve
- Mash your banana well in a bowl using a fork, until you have a smooth consistency, although a few small lumps won’t hurt.
- Crack in your egg, and whisk it in to the banana until everything is nicely combined and you have a smooth batter.
- Add some ground cinnamon, but not too much. You don’t want to overpower the banana.
- Now, the potentially tricky bit. I thought my batter was a little loose, so started to add almond flour, a little at a time. The idea was to have a batter that was still pourable, but not overly runny, in effect one that “moves” like a pancake batter made from wheat flour. In the end, I used about 2 tablespoons of almond flour. Obviously, the amount of almond flour you will require will vary according to the size of both your egg and your banana.
- Add the baking powder. Stir well.
- Heat a non-stick frying pan over medium heat.
- Add about 2 teaspoons of coconut oil to the pan.
- Spoon in about a quarter-cup of batter. I don’t normally “do” cups, but in this case my research seemed to suggest that this was the “magic” volume for successful pancakes, so I stuck with it.
- Let the first side cook. Watch for bubbles forming on the top side of the pancake, and the edge starting to colour, and a smell of cinnamon. The underside should be nicely coloured – not burnt, and these will burn if you have poor heat control or don’t pay attention.
- Flip. Carefully.
- Cook the other side. Remove to a plate, and cover with a paper towel to keep warm.
- You may need to clean your pan between pancakes to remove bits of residue which will subsequently burn if left in.
- Fry the rest of the batter. Serve, scattering the blueberries in a casual yet artful fashion over your work.
- Eat, repeatedly staring at your plate in disbelief and wonderment.
The only minor improvement to these darlings I can possibly even begin to contemplate is an idea of subtle genius that I noted from one of the many You Tube videos I trawled through.
Someone, and I shall endeavour to find out who so that I can give them a well-deserved shout-out, suggested taking a frozen berry mix, and gently cooking it down until you have a sauce, and drizzling this over the pancakes. Definitely one for next time, and believe you me, mes braves, as sure as hens lay eggs and bananas grow on trees, there will be a next time, and soon.
You still here? What are you waiting for – Christmas? Go and make some of these – NOW!
To quote the great Douglas Adams – “Your mouth will love you for the rest of its life…”