I know I said just recently that I don’t care much for pancakes, but I’m on a kick lately and I’ve really been enjoying these healthy (yet really fluffy) grain free pancakes.
I think I’m officially in love with banana flour! 🙂
Some of you may remember the taco shells I made with it last year, but the bag had largely been gathering dust in the cupboard ever since… Well, I’ve been experimenting with it these past few weeks and I love it! It’s such a good gluten free flour with a great texture. And as a bonus, it’s pretty healthy and nutritious too. Packed with potassium and magnesium, among other things.
I have a few banana flour recipes I want to post (soon), but here’s my latest one! Hope you like it. 🙂
Does banana flour taste like banana?
No, not really. It has a fairly neutral, earthy flavour when cooked. 🙂
Where can you find banana flour?
Here in London, you can find it in independent supermarkets and corner shops here and there. Especially Spanish/Latin American shops.
But I get that London is its own little world and not everyone has access to these shops. So for everyone else interested, I recommend buying it online. It’s available in many online shops.
This is the one I use, by the brand Goya.
And here are the TACO SHELLS I made with it. They were so delicious and had a great texture. 🙂
- 110ml whole milk
- 10g butter (add a pinch of salt if using unsalted)
- 55g banana/plantain flour (I use the brand Goya)
- 15g sugar
- ½ tsp baking powder
- ¼ tsp easy bake yeast (I use Allinson)
- 1 large egg
- Coconut oil (or cooking oil of your choice)
- 100g cream cheese
- ½ tsp vanilla essence (I use Baron)
- 2 tsp caster sugar
- Icing sugar
- Ground cinnamon
2) Rest the batter for an hour or two at room temperature (or overnight in the fridge).
3) Cook the pancakes on very low heat for 2 to 2.5 minutes on each side.
PREP THE BATTER:
- Warm up the butter and milk in a small saucepan on a very low gentle heat, just enough to melt the butter. You don’t want it to reach anywhere near boiling point. Note: or you can use a microwave, of course. And let it cool down a little if it feels too hot.
- Mix all your dry ingredients in a bowl; the banana flour, sugar, baking powder and yeast.
- Stir in the warm buttery milk and add the egg.
- Cover with a lid or cling film and let it rest at room temperature for about an hour (up to two hours if you’d like). Or you can prepare the batter the night before and leave it in the fridge overnight.
- Once the batter is ready, it may look a bit dry or thick as the flour absorbed some of the liquids. Give it a good stir and add an extra splash of milk, if necessary, to get the right consistency (it should be somewhat runny, but still a bit thick and nowhere near watery).
COOK THE PANCAKES:
- Heat up a non-stick frying pan on very low heat (and don’t rush it, give it enough time to pre-heat).
- Once the pan is hot enough, add a tiny smidgen of coconut oil (a quarter teaspoon max) and spread it all around the pan with a spatula.
- Add 4 small blobs of batter and cook for about 4-5 minutes (2 to 2.5 minutes on each side).
- Repeat with the rest of the batter and add an extra smidgen of coconut oil in your pan between each batch.
- Serve with toppings of your choice. Here I had them with cream cheese and a dusting of cinnamon and icing sugar. 🙂
Hope you like them!