I love a challenge – especially when it’s so personal.
Since my fairly recent post on two ingredient pancakes, I’ve been tinkering with the recipe. A lot. So easy to put together and so up my GF alley right now… I just couldn’t resist.
Only wanting to improve on what was already a pretty darn good thing, I think I’ve done it. For now. It will of course lead to other ideas, other ingredients to add… and in fact – may never end. That’s OK. In fact… it’s better than OK. In my opinion, this is the sort of thing worth a little obsessing.
While these won’t have the fluffiness of traditional pancakes, what you will get is something of substance. And they taste good. Another one of those times where you won’t miss the flour~
Gluten Free Berry Pancakes
The batter will thicken as it sits, so for the last few pancakes you’ll need to spread it out, after adding to the pan. You could use any berry, just make sure they’re small and you don’t use too many. Makes 8 cute & very tasty pancakes~
1 large banana
2 large eggs
1 tsp almond meal/flour
2 tsp coconut flour
1/2 tsp cinnamon
1/4 tsp baking powder
butter/canola oil/pan spray/etc for cooking
With a fork and a medium sized bowl mash the banana to a purée.
Add the remaining ingredients and stir to combine.
Heat a non-stick or cast iron skillet over medium heat, brushing the pan with your preferred fat.
Using an 1/8th cup measure, or filling half a 1/4 cup measure, add the batter to your skillet and top with a few berries. Due to the nature of the batter, bubbles will not form – so cook until you see the edges start to change. Carefully flip and cook a couple minutes more. Dust with icing sugar while still warm.
Serve with your fave toppings~