I like lazy Sundays. I like them even better when they start with a perfect breakfast prepped, cooked and served by my boyfriend, so I don’t even have to set foot in the kitchen. If you don’t count cleaning up his mess later. Surprise pancakes à la Torben. Perfect for when you don’t really wanna make an effort. And they’re gluten free.
4 small ripe bananas
100 g gluten-free flour mix (like Dove’s Farm),
150 ml of milk (use coconut or almond milk as an alternative),
0,5 tsp baking powder
1 tsp agave syrup
pinch of salt
pinch of of cinnamon
coconut oil for frying (you can use any oil or butter but coconut oil adds extra flavour)
Mash the bananas (lumps are totally ok), add the liquids (eggs and milk) to the mix. Mix the dry ingredients (flour, baking powder, salt, cinnamon) in a separate bowl, add to the liquids, and mix until smooth. Let the mixture sit for 10 minutes while you heat up the pan.
Cook them in small batches on a high heat. You can make them any size you want, but they will be quite fluffy, and taste better when smaller (you can go bitesize). Pile on a plate when done, serve warm with your favourite topping(s), and eat until sleep sets in.
This amount will feed 4-5 people, but any leftovers freeze nicely. They are also excellent in a lunch box or as a hiking snack.
Tips for toppings: maple syrup, honey, cranberry jam, peanut butter, yoghurt, etc. We ate them with blueberry jam and chopped walnuts. Yum.
Enjoy hot or cold. You can use the ingredients list and
tweak the recipe to your liking. Let me know how yours turned out
by leaving a message in the comment section below.