One of my favorite breakfasts on the planet is pancakes, I like them nice and spongy with lashings of real Canadian maple syrup; none of that “maple flavor” stuff, thanks, I like the real deal. Stacks of pancakes are too much food for me; a single pancake on my plate keeps me going all morning.
Oh, but my pancakes don’t have any wheat in them. We’re gluten-free around here, and use green plantain banana flour to make these triple banana pancakes with ripe bananas sliced into the mix, and a sliced banana garnish on the side for closet monkeys like me. And since 100% organic Canadian maple syrup is not yet available in Ecuador, I drizzle raw honey over those beauties with a sprinkle of tasty nutmeg or healing cinnamon.
This recipe can also be egg-free if you’re not into eggs, but the mixture doesn’t gel as well, so it’s better to add a bit of olive oil to the batter and then make smaller pancakes (about 10cm-12cm) so they can be flipped without breaking. I always use organic eggs in the recipe below, but sometimes, an organic free-range egg is nowhere to be found in Mompiche (they’re all under the nesting chickens for the next batch of soup stock), so I do without. It doesn’t change the flavor at all, just the texture slightly, and – like I said – the composition of the batter.
Triple Banana Pancakes:
1 cup plantain flour
1/2 tsp baking powder
1 organic egg (or 3tbsp olive oil)
1/2 cup water
3-4 ripe bananas
pure 100% organic maple syrup or raw honey
ground cinnamon or nutmeg
Sift the plantain flour and baking powder into a small bowl and make a well in the center. Add the egg and trickle some of the water in. Mix until it’s well blended, adding water until it reaches a batter consistency.
Slice 2-3 of the bananas into the batter and mix them in well. Break them up a little into the batter so the flavor goes all the way through the mixture.
Heat the pan with a little olive oil and pour (or ladle) some of the batter into the pan. Turn the heat down to medium. Cook the pancake on one side until it’s golden brown, then flip it and cook the other side until it’s also golden.The batter is enough to make four small pancakes, or two large ones. (smaller pancakes are easier to flip and stack!)
Slice the remaining banana and garnish your delicious pancakes with fresh banana slices (and strawberries too if you like). Drizzle pure maple syrup over the top (or raw honey and nutmeg or cinnamon) and enjoy your breakfast with a fresh orange juice and freshly brewed organic coffee! Great way to start the day!