Finally, here it comes! I am so proud to share it with you – a pancake recipe that does not contain flour and still has a pancake-like consistency and – most importantly – a pancake flavor. At first, I tried to mix a dough with coconut flour, tried to cook some recipes from Pinterest, and gluten-free cookbooks with meticulous accuracy.
However, the first results weren’t what I would describe as edible or blog-worthy. So, after I had been trying to find the right composition for a paleo-friendly pancake dough three or four Sunday mornings in a row, by adding an ingredient here, reducing one there, I got discouraged, and finally decided that on Tastes Like Green Spirit, there wouldn’t be any pancake recipe. I turned down the heat, forgot that there were still two dough samples simmering in the pan, and sulkily turned to my cup of tea. After a few minutes, I turned back to the stove in panic, because I suddenly remembered the dough pieces in the pan and expected the worst. Instead, there were two perfectly baked pancakes in front of me. Immediately, I wrote down the ingredients for the recipe, and here it is, now for you, too:Print
1 tsp baking soda
1/2 tsp baking powder
1/2 cup potato starch
2 tsp ghee
1 hand full of blueberries (optional)
3-4 tbsp maple syrup
3-4 tbsp walnuts
- Mash the bananas in a bowl with a blender. If you like the pancakes to be uniform and smooth, blend the bananas entirely. I prefer leaving a few banana chunks in the mixture, then the pancakes are full of wonderfully delicious, hot banana pieces when they are freshly baked.
- Add the eggs, mix them with a whisk or a blender together with the banana puree until you get a dough.
- Mix potato starch, baking powder and baking soda in another bowl and allow to trickle gently into the wet ingredients while stirring.
- Melt half a tablespoon of ghee in a non-stick pan. With my stove, it is always best if I set heat to the highest level, so that the pan becomes really hot at first. Once the ghee has melted, immediately lower the heat to medium, otherwise the pancakes will burn.
- Spread the ghee in the pan with a spatula. Now add two or three even round portions of dough with a big spoon or a soup ladle and fry for 1-2 minutes from one side.
- When holes or bubbles begin to form in the middle, the pancakes are ready to turn. Now let them bake on the other side for about 2 minutes. Now for safety, use the spatula to lightly press on the pancakes to see if they are baked right through. If no liquid dough comes out, the pancakes are ready.
- Then stack on a plate, arrange with blueberries or other fruit, nuts and maple syrup.