Prep Time:10 mins
Cook Time:20 mins
We love spices in our kitchen and these little banana scotch pancakes pack a punch! Aars is a huge fan of ginger, hence the overload. If you are less keen on a fiery hit reduce the amount of ginger. If you prefer cinnamon use that instead. The only other variant is the bananas you use. The browner they are the sweeter and stronger the banana flavour in your pancakes will be.
- 2 bananas
- ½ tsp ground cinnamon
- 3 tsp heaped ginger
- good grating of nutmeg
- 1 C gluten-free oats (I use nairns)
- 1½ C m!lk alternative (I use koko, a thin coconut m!lk)
- ½ C oil (I use organic sunflower oil)
- 1 C gluten-free self-raising flour (I use doves)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
In a mixing bowl mash your bananas with the spices, then add all the other ingredients in the order above, mix it all up really well.
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 dollops 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 darken flip those babies. The second side take less time to cook than the first, when they reach a colour you like serve them.
Aars like them unadulterated, I like them with maple syrup and some sunflower spread, or with cinnamon jelly on top. Cook the whole lot - they are great cold too!