This pancake recipe is both sugar-free and gluten-free and tastes absolutely delicious.
I call them pancakes, though they are more like crepes than anything. Probably as there is no egg or butter used in the recipe, the pancakes do tend to lean more on the thick crepe side of things, rather than the fluffy pancake side of things. Still delicious.
This pancake recipe is one I have been using since I was ten years old. Yes, you heard that correctly. The recipe was first published in a Women Weekly Cooking for Kids booklet my late mother purchased from the local Coles supermarket and I have been making recipes from it ever since (I am now forty).
The recipes are easy to follow. Easy to change and adapt with different ingredients to mature it or make it into something o your own design and creation, to develop your own personal homemade recipes for many years to come.
Much like this pancake recipe, which I fell in love with so long ago and have been cooking it ever since.
I shocked my partner the other day with this recipe, as I have been making these pancakes for him over nearly fifteen years now since we first met, and he only recently found out this recipe has been one I have been using since I was ten. Incredible. I can’t believe it had never come in in conversation before.
Here’s what you’ll need to make the pancakes (crepes):
- 1 cup of gluten-free self raising flour
- 1/4 cup of soy milk (or almond). I sue soy as my partner is allergic to nuts.
- Pinch of salt
- 1 egg
- 1 banana
- 1 teaspoon of cinnamon
The recipe doesn’t need butter or sugar. And depending whether you wish to have your pancakes more crepe like to fluffy like. I will share a hot chef tip on what to do with the gg to change the recipe from thin and crepe like in texture, to thicker and fluffier.
For the Crepe like Pancakes – Here’s what you do:
- Combine all the ingredients into a bowl, mix with an electric mixture to ensure there are no bubbles and the flour is all dissolved.
- Then mash up a banana and add into the bowl and stir with a spoon so it’s blended well.
- Heat a pan with either oil or butter. I use oil for the crepe like one. But not much.
- Spoon the mixture into the pan (however much you wish – whether you want to make small pancakes or large ones), wait for bubbles to appear at the top of the pancake, then flip and you’re done.
This recipe will make around six to eight – depending on what size pancakes you make.
For thicker and fluffier Pancakes – Here’s what you do:
- Combine all the dry ingredients into a bowl and mix with a spoon
- Then in another bowl, separate the egg whites and keep the yoke aside.
- Use an electric beater to turn the egg whites into nice peaks (do not add sugar). This might take around five minutes. Make sure there are no running parts and all of the egg white is soft white and fluffy.
- Add the egg yolks and milk into the dry ingredients and mix well until all combined and the flour has completely dissolved.
- Fold (don’t mix) in the egg whites you have fluffed up into the bowl with the rest of the ingredients, until nicely blended.
- In a seperate bowl, mash up a banana and then add this into your pancake mixture and fold through. Don’t mix too much, as you don’t want to lose all the nice fluffiness of the egg whites. This is what is going to make your pancakes nice and fluffy.
- Heat a pan with butter or oil. I use olive butter for the fluffy pancake mixture.
- Then spoon in desired amount of mixture into the pan and cook.
- Wait for bubbles to appear at the top, flip the pancake and then you’re done.
This pancake recipe can be altered and changed to whatever you like it to be. I have swapped banana with blueberries. And even skipped the fruit altogether and added in delicious pumpkin like spices like cardamon, nutmeg and ginger for a very Autumn inspired tasting pancake, which is delicious.