Banana Pear Pancakes
These delightfully healthy (and easy!) pancakes are so simple. Throw everything in and off you go. They have no gluten, grains, egg or dairy... common ingredients in standard pancakes. The sugar comes from the overripe bananas and ripe pear, so if you are a bit of a sweet tooth or aren’t using very ripe fruit you can easily add a spoonful of sugar if you wish.
Recipe Tester Feedback: "A winner with both kids (one who doesn't like bananas usually) and adults! Delicious!" - Claire B.
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 20 minutes
Makes 30 small pancakes
Can be frozen
- besan / chickpea flour - 200g
- pear - 1, ripe, cored and quartered
- bananas - 2, overripe, peeled
- tapioca starch - 50g
- bicarb soda - 1 tsp
- salt flakes - 1 tsp
- cinnamon - 1 tsp, ground
- apple cider vinegar - 25g
- water - 200g
- sugar - 1 Tbsp, optional
- butter - or oil, for frying
- If you are making your own besan, add chickpeas (200g) to the bowl. Grind 1 minute / Speed 10.
- To the besan (200g), add the pear (1), bananas (2), tapioca (50g), bicarb soda (1 tsp), salt (1 tsp), cinnamon (1 tsp), vinegar (25g) and water (200g) to the bowl. Combine Speed 10 / 20 seconds. You may wish to add sugar (1 Tbsp) if your pear and bananas aren’t overripe.
- Heat butter or oil in your frying pan over medium heat.
- Add spoonfuls of the batter to the frying pan and cook for a few minutes before flipping the pancakes and cooking for a few minutes on the other side. For even circles, you may wish to grease egg rings and cookthe batter in the rings.
- Serve warm.