We have a few friends who are getting to grips with their children’s allergies. So far Dorothy has only had a reaction to raspberries (which are easy to avoid) and possibly penicillin (which admittedly is a bit more of a concern). But intolerances to more widespread ingredients such as milk and wheat must be very difficult to manage, especially on occasions like pancake day when they just want to be part of the fun.
I’m a huge fan of this recipe, not just for the fact that our gluten and milk avoiding friends can enjoy it, but because it’s so easy, healthy and delicious. With just two ingredients, there’s no nasties to worry about and you can whip them up in minutes.
I like these piping hot and drizzled with maple syrup but Dottie has them cold with some organic peanut butter. Why not give them a try?
*To make one large or three small pancakes*
You will need
1/2 ripe banana
Mash your banana really well. When you think you’re done – mash it some more!
Add the egg and whisk until completely combined.
Pour into a hot pan or crepe maker and cook for around a minute each side or until golden brown.
Dont try to flip! Carefully turn the pancakes with a spatula.
Dorothy barely let me photograph these before she was diving in ? Let me know if you love them as much as she does!