PALEO, GLUTEN FREE, GRAIN FREE, DAIRY FREE, SUGAR FREE
Pancakes don’t get any simpler than this. Honestly, if you go wrong with this recipe you may have to reevaluate your set of skills. These are the perfect way to start your day and so quick to whip up. They are light, sweet and will keep you going till lunch.
Lather them with Nutella or drizzle them with lemon juice either way they are delicious.
makes one serving, 4 small pancakes
1 tbs rapeseed oil
squeeze of honey
So firstly, get your pan on the stove over a medium heat, yes, they are that quick that you’ll have the batter prepared by the time the pan heats up.
Place your banana and 1 egg in a blender. This can be whatever type of blender you have, even if it’s an emulsifier it works, and if all else fails use a fork!
Blend the banana and egg together until the batter is runny and a little bit thick.
Drizzle a little bit of rapeseed oil on the pan. I used rapeseed just because it’s a little better for you than olive oil, but either works.
Using a tablespoon pour our 3 spoonful’s of the batter into the pan for each pancake. At this stage it is a good idea to turn on the grill, but again this step isn’t absolutely necessary. The grill is more like a safety blanket, so if you’re a first timer I would go with it.
When small holes start to appear in the top of the pancakes place the pan under the grill, this just ensures that the pancake definitely won’t break when you go to flip it. Cook the pancakes under the grill for about 2 minutes and then bring the pan back to the heat. Once you’ve made these a couple of times there will be no need for this step.
Meanwhile, slice whatever berries you have handy so that they are ready for the assembly. Place the 1st pancake on the plate, lay down a layer of berries and a squeeze of honey then repeat this per layer.
Finish off with some icing sugar (optional) and a final squeeze of honey.