Dairy free AND sugar free. But technically not FRUCTOSE FREE, because of the banana. Personally, I am happy to have one banana between this batch of pancakes. But there is actually no sugar, or any sweetener added, which, lets be honest, is the same for most pancakes. At least the recipes are generally all sugar free, but I think people always add sugar anyway. Really the banana and coconut milk in this recipe make it sweet enough.
I first made these dairy free pancakes when Lior last June I think, and we haven’t looked back. Meaning, we have never made them with dairy again, they are just so yum this way! I have made them a few times in the last few countries we’ve visited, and let me tell you, this recipe is VERY forgiving. I have not had measuring cups in any country, so I either just use a mug, or my eyes.
Ingredients:
- 1 banana, mashed
- 2 cups plain flour
- 2 tsp baking powder
- 2 eggs
- 1 tin of coconut milk (if you can’t find coconut milk then you could use any milk substitute. Or honest, you could just use water. I did that the other day before we found the Asian grocer with coconut milk, and they tasted fine.
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) - 1-2 cap fulls of vanilla (this is not necessary, but is good to neutralise the coconut flavour if you are not a big fan but need to make it dairy free. We did this while we were getting use to the coconut milk flavour in EVERYTHING!!)
- Coconut oil for frying
)Process:
Put your frying pan onto a high-ish heat while you’re preparing the batter.
In a bowl, mash your banana. Add all the other ingredients and mix. If your batter is too thick, just add some water.
Turn your frying pan down to low, and spoon in your batter. I really like doing small pikelet size pancakes, as it is a bit special to have THREE pancakes stacked on your plate instead of one. They take their sweet time cooking, but really, this is the best way. I am a very impatient person myself, and quite honestly have ruined more pancakes than I have been successful with and it all comes down to putting the heat on too high.
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This recipe will make about 15-18 pikelet sized pancakes, depending how how big you make them.
In stead of banana, we sometimes grate* in apple, which is lovely. I have also made them with berries, which is also yum. Also, for a little bit of a different texture, instead of mashing your banana just slice it reasonably thin and mix it into the batter. If you do want to slice your fruit in, it is important that you don’t add too much. This can also lead to a messy, crumbled pancake, if there is honestly too much other stuff in it. I mean, if you want it loaded with fruit, then add it on top at the end! Mango is also tops in this recipe!
*We don’t have a grater here in Budapest, so we have shaved apple with a veggie peeler and this was also nice.
Linking up with Stacey for Meatless Monday
The post Dairy Free, Sugar Free, Banana Pancakes #IQS appeared first on The Climbing Tree.