Blustery grey skies outside, Jack Johnson and ukuleles inside.
After a long week working with food, it feels very decadent to spend a Saturday morning playing with pancakes, using up that last ageing banana, and trying out these beautiful bergamot lemons from Riverford Organic.
The banana is these gives them a miraculous natural sweetness. Genius. But I’ll be honest, I’ve found some banana-based pancake recipes a bit stodgy. Don’t worry, I think I’ve found a hack for that – these are as light as angel pillows.
BLUEBERRY BANANA PANCAKES
(Gluten-free. Refined sugar-free. Serves: 2)
1 ripe banana
2 local or organic eggs, separated into yolks and whites
2 tbsp buckwheat or brown rice flour
1 tsp vanilla essence
1/4 tsp baking powder
Handful of blueberries
Zest of 1/2 an unwaxed organic lemon (try not to skip, really makes this recipe)
Teeny pinch of good-quality salt (natural sweetness enhancer)
In a mixing bowl, mash up your peeled banana with a fork or potato masher. Combine the banana mush with everything but your egg whites.
Give yourself a moderate upper arm workout by whisking these to a medium peak before folding into the mix. If you’re in a morning rush, don’t worry, you can just combine the whole egg, lightly beaten, but I find it this technique makes them lighter and never stodgy (see also, corn fritters).
*A note on sweetness. We all have different sweet barometers. If yours is a little higher than mine, or your banana isn’t super-ripe, you can add a a spoon or two of your favourite natural sweetener to the mix.
Fry these in table-spooned batches on a moderate heat (a high heat can burn the natural sugars of the banana) using a paper-towel dabbed with coconut oil or butter to wipe the pan clean between pancakes.
Stacked with fresh blueberries, coyo or yoghurt, sliced bananas, maple syrup or honey and lemon zest/ wedges.
I don’t reckon you’ll regret making these. Let me know how it you get on in the comments below.
‘Til next time.. let’s keep putting love into food.