There is something so lovely about homemade pancakes and the variations are endless. The spectrum runs from savoury to sweet with fantastic results. I decided to update my two ingredient pancakes … with more ingredients. Now hear me out; there is still a banana and egg base but I added some warm lavender and vanilla flavours. Let me know what you think.
2 ripe bananas
1 tsp maple sugar
1 tsp vanilla extract with seeds
3 tbsp gluten free flour
1 tsp baking powder
1 tsp coconut oil
1 tsp dried lavender
Blitz together the bananas, eggs, maple sugar and vanilla extract until you have a light and fluffy mass. Add in the flour and baking powder and mix to combine.
In a frying pan add in the coconut oil and bring to a medium high heat. I suggest to make smaller sized pancakes as pancakes which are too large may break while flipping. Sprinkle a pinch of lavender on each pancake before it starts cooking. Cook about two minutes (until deep golden brown and small bubbles form on top). Flip and repeat on other side.
Serve immediately with honey or maple syrup. Makes about six small sized pancakes or two servings.
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