I always felt ripped off when I went to a restaurant and they offered me fruit pancakes which were just pancakes with fruit on top. I wanted fruit in the batter. So now that I make virtually all of my own pancakes I put the fruit in the pancakes and not on the pancakes.
In addition, I always have bananas in my freezer because once they get a bit too ripe I peel them and put them in a plastic bag in the freezer for use in baking. And I always have bananas going bad because bananas are the snack of choice in my home.
This combination leads to banana pancakes.
I am sure that there is a way to make these without eggs, but I have not had good results with egg replacer so this recipe contains eggs. The issue with egg replacer is that the pancakes get very sticky and they stick to the bottom of the pan. Admittedly I have only ever used the commercial egg replacer. You may get better results with flax seeds or chia in place of eggs. I also don’t use non-stick pans and they may make a huge difference as well.
Despite the eggs, these pancakes made with the recommended mix are gluten-free, dairy-free, corn-free, potato / nightshade-free, seed-free, soy-free, legume-free and can be made nut free by changing out the coconut oil and omitting the walnuts.
While it may seem like a lot of spices you will barely taste them due to the flavor deadening side effect of rice flour. If you want to really taste the spices you would need to add more than this recipe recommends.
The mix from Namaste that I used here contains no gums at all so no xanthan or guar gums and no carrageenan. It also contains no sugar. The base is rice flour, tapioca and arrowroot starches. With this many bananas in the mix no sugar is needed. Personally I don’t even feel the need for syrup but my seven year old feels differently.
4 large bananas (frozen and defrosted)
4 c Namaste Biscuit and Pancake mix
1 c walnut pieces (not whole walnut halves) (optional)
1 1/2 cup “milk” I used flax milk
1/2 tsp nutmeg
1/2 tsp allspice
2 tsp cinnamon
Coconut or other safe oil for frying (coconut just goes well with bananas, but any oil that can take the heat will work. I have used butter flavor shortening before as well)
Large mixing bowl for batter
Measuring cups and spoons
Heavy frying pan…NOT nonstick. I prefer shiny stainless.
Metal spatula for flipping pancakes
Mix defrosted bananas, eggs and spices in a large bowl. Mash bananas a bit with the wooden spoon.
Add pancake mix and stir to combine. It will be very sticky and thick and should break up any remaining chunks of banana. It should also get all the pancake mix combined (you do not want chunks of mix at this stage but dots of mix are OK
Add milk and mix with wooden spoon until smooth
Add in walnuts if using
Mix until well combined.
Put empty pan on high heat (Do NOT do this if you are using a non-stick pan. You will need to cook the pancakes differently) and let it get hot
Add coconut oil to a depth of 1/16 to 1/8 inch. It should liquefy quickly.
Ladle in pancake batter to the size of pancakes that you prefer
Turn heat down to medium / medium high (I use 7 out of 10 on my stove, but its a bit of an art)
Cook until the side facing you has bubbles that pop and stay as little crater
Flip pancakes, cook until golden and done (about 2 minutes)
Remove from pan and put on plate to cool or a 9 x 13 pan to keep warm in the oven if you are serving them right away.
I tend to double this batch and freeze the pancakes. I cool them in a single layer in the freezer and put them frozen in zipper bags. This takes time, but since the recipe makes about a dozen big pancakes. I double it, freeze half and then I have instant brunch for houseguests. To reheat put the frozen pancakes in a shiny stainless 9 x 13 pan put them in the oven at 350 for about half an hour (long enough to shower and make coffee. Add some microwaved previously cooked frozen sausages and fruit and you have brunch.