I enjoy following several cooking blogs as I learn a lot from some, and I get ideas for my own cooking. I love to adapt some of the recipes I come across to fit in to my diet requirements (gluten-free, vegetarian or vegan) and a couple of weeks I found a banana pancake recipe that was quite appealing to me because of how easy it is to make. The trick of the recipe was that it only takes two ingredients: bananas and eggs.
I’m telling you, I followed the “recipe” to the letter and I was a bit disappointed. The flavor, yes, very tasty. However, the consistency wasn’t right. It was too soft to flip the pancakes on the pan, and it burned too quickly.
Plus, the post didn’t explain that you need to use green-ish bananas, otherwise you will get a rather runny mix and not a great pancake in the end.
So, in order to reach the fluffy consistency that we all appreciate in pancakes, I added one cup of rice flour. Perfect!
Differently from the typical pancake recipe, you don’t need baking soda to make it soft and puffy.
I loved the recipe so much that it’s become kind of “our thing” for weekend breakfast.
This recipe makes about 6 fluffy, soft and moist pancakes.
3 green-ish (not completely green but neither entirely ripe) bananas;
2 eggs (free range eggs from our backyard chickens. You can see the difference in the color of the yolk. Bright yellow. Beautiful! A result of happy free-range chickens);
1/2 tea spoon of salt
1 cup of rice flour (or any gluten-free flour of your choice).