4 Ingredient Banana Pancakes
If you have no milk in the house you can still enjoy pancakes for a weekend treat. Plus this recipe is gluten free if you omit the flour or switch to a gluten free flour if you don't like a fruit flavoured omelette.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup plain flour
- 1 teaspoon baking powder
- 4 Eggs
- butter or margarine, for frying
Instructions
- In a bowl, add all ingredients together and mix well.
- Heat a frying pan up on medium heat. Add about 1/2 teaspoon butter or margarine to melt and coat the frying pan.
- Add enough batter mixture to make pancakes no larger than 15cm diameter. Once the pancakes start to bubble and cook through, gently flip them over with a fish slice. Continue to cook through until brown on both sides.
- Serve immediately with maple syrup and fresh fruit.
Notes
- For gluten free pancakes:
- Simply omit the flour from the recipe above. You'll also need to ensure each pancake is small, about 10cm diameter, to ensure you can flip them as the mixture will be delicate and break easily.
- Alternatively, just swap the plain flour for gluten free flour.
- Serve with all the regular toppings - fruit, syrup and jam.