Believe it or not, making fluffy pancakes out of grain-free alternatives is not that easy.
It takes a bit of planning and some practice to get the timing of your hands-on skills just right with just the right amount of cooking and waiting and cooking some more.
If you can persevere, it will be worth the effort.
The ingredients needed are:
- 4 large eggs;
- 3 semi-ripe bananas (Ones that are still a little firm are perfect.);
- 1/2 cup of finely ground coconut flour;
- a tbsp of maple syrup (Plus extra syrup to serve over finished pancakes.);
- 1/2 tsp of baking powder;
- 1/2 tsp of ground cinnamon;
- 1/4 tsp of vanilla bean paste;
- a pinch of pink Himalayan salt;
- Butter, ghee, or coconut oil can be used to oil the frying pan and as a topping for the finished pancakes.
The tools you will need are:
- a high power blender like a Vitamix or a Ninja Pro;
- a stand mixer with a whisk attachment or a hand mixer;
- a frying pan;
- a spatula;
- and a lifter or flipper so that you can flip the pancakes.
Directions:
- Separate your eggs, putting the yolks in the blender and the whites in the mixing bowl of your stand mixer or the bowl you will use if you are using a hand mixer.
4 egg yolks in a blender container.
4 egg whites. Start whipping your egg whites and slowly add 1 tbsp of maple syrup as you whip. Whip until stiff peaks form. This can take a few minutes and it's tricky to know just when to stop. It's this meringue that will make your pancakes fluffy because it has been whipped full of air. If you over whip, the mixture will collapse and won't produce the height we want to achieve.
Whip until your egg whites look like this:
- Now or simultaneously if you are using a stand mixer, blend the egg yolks, baking powder, and salt. Blend well.
- Add 3 semi-ripe bananas, blend well and add cinnamon. Blend well again.
- Add coconut flour and blend again. The batter should be thick but still pour-able.
- Carefully, fold this batter, by hand, into your whipped egg whites. Try not to work it too much as you don't want the air to escape.
- Heat the frying pan on medium heat and melt some coconut oil to coat it, to stop the batter from sticking and burning. When it's heated and the oil coating is hot, pour the batter into the frying pan and cook it for 4 minutes on each side.
As the pancake is cooking, you will notice little bubbles come to the surface of the batter and that the edges will turn a golden brown. This is when you know that it is time to lift and flip the pancake so that the other side can cook.
Stack your pancakes on a plate and top with melted butter, ghee, or coconut oil. Finish by drizzling some maple syrup.
I hope you enjoy these light and fluffy, dairy-free and grain-free pancakes.
I welcome your comments and I invite you to follow me on my journey.
~Rebecca Ryan