Prep Time:10 mins
Cook Time:20 mins
We are huge fans of ginger in our home, hence the overload, be warned these pancakes pack a punch! If you are less keen on the fiery spice reduce the amount of ginger, but we think that the balance is just right.
- 2 bananas
- ½ tsp ground cinnamon
- 1 Tbs heaped ground ginger*
- 2 Tbs ground flaxseed
- 1½ C m!lk alternative (we use koko, a thin coconut m!lk)
- 1 tsp cider vinegar
- 1 C gluten-free oats (we use nairns)
- 1 C gluten-free self-raising flour (I use doves)
- 1 tsp bicarbonate of soda
- ½ C oil (we use organic sunflower oil)
In a mixing bowl mash your bananas with the spices, then add the ground flaxseed, m!lk alternative and vinegar before giving it a good stir.
Add the oats, flour and bicarbonate of soda and stir in before adding the oil. Once the oil has been stirred into the mix heat your griddle or frying pan (we use a stone pan) on a low but broad flame. If you need to grease your pan do!
Drop spoonfuls of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow.
When the colour around the edges start to change flip those bad boys. The second side take less time to cook than the first, when they reach the colour you like serve them.
*remember you can reduce the amount of ground ginger - or swap it for a preferred spice like cinnamon.
We eat them fresh from the pan, but they are great cold too. You can either cook the whole lot or store the mix in an airtight container in the fridge for a couple of days so you can enjoy them fresh from the pan again!
Aars like these unadulterated or with our chocolate sauce drizzled over them, I like them with fresh bananas sliced on top.