Tuesday, July 24, 2012

Allergy free banana pancake recipe

I used a ¼ cup to measure these out as I’d already used it to measure the Nuttlex and was too lazy to search for another cup. It turned out to be a nice way to make that one and a half pancakes though, which is about my limit nowadays. I had a better record as a kid but the kid's stomach is no more.

  • 3 small bananas, mashed
  • 2 cups Orgran self-raising flour
  • Pinch of salt
  • ½ tsp cinnamon
  • 1 cup goat’s milk (may need a dash more)
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • 60g Nuttlex, melted
  • Extra melted Nuttlex to grease

  • In a large bowl, sift the flour, cinnamon and salt over the top and stir to combine.
  • Make a well in the centre.
  • Mash the bananas in a separate bowl.
  • Whisk the banana together with the goat’s milk and No Egg mixture.
  • Add the banana mixture to the flour mixture, whisking constantly until a smooth batter forms.
  • Stir in the melted Nuttlex.
  • If needed add a dash more goat’s milk.
  • Heat a large non-stick frying pan over medium heat.
  • Brush with the extra melted Nuttlex to lightly grease.
  • Pour 1/3-1/2 cup of the batter into the pan to form a pancake.
  • Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
  • Turn and cook for a further 1-2 minutes or until golden.
  • Transfer to a plate and cover with a clean tea towel to keep warm.
  • Repeat, adding more Nuttlex to grease the pan when needed.

  • Makes approximately 10 so divide and multiply as needed.

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