I’ve advertised my love for pancakes a lot on my Instagram, if you follow me there’s no way you missed that. I love pancakes on Sundays, they’re the best indulgent breakfast for me, other than croissants. Just never ask me to choose between the two. Ever.
I started letting go of milk last year, I cannot say bu-bye to butter, ghee or cheese though. No way José. I also restrict how much processed white sugar and white flour I eat. They’re occasional guilty pleasures. As in, I know they’re bad for my body but not indulging once in a while is bad for my soul.
Now, the recipes. There are two as promised. The first is the full-fat, milk-laden, fluffy goodness of an American pancake and the second is a healthy gluten-free, still fluffy oat and banana pancake. Pick your poison, jot down recipe, make and devour.
Fluffy American Pancakes
• 1 cup plain white flour
• 1 tbsp sugar
• 1 pinch of salt
• 2 tsp baking powder
• 1 egg
• 1/4 cup shortening (you can be really devilish and go for the full 1/4 cup melted butter or ghee, or do what I do – fill the 1/4 cup – minus a tbsp – with oil and a add tbsp of melted butter or ghee; the taste is still there)
• 3/4 cup milk
• 1 tsp vanilla extract
– Add all the dry ingredients in a large bowl (you can sift them together if you feel up to it, it’ll make the end result fluffier).
– Crack egg into a separate bowl and whisk a bit. Then add the other wet ingredients.
– Add wet ingredients to dry, all in one go.
– Do not go to town with the whisk, just mix together a few times, lumps are fine. **Over-mixing will just kill the whole thing.
[IMPORTANT NOTE: If in the mood for banana pancakes at the last mo’, just add in some mashed banana at this stage and stir it in. Otherwise, if you wanted them to begin with, add the mashed bananas to the wet ingredients when assembling those.]
– Heat a skillet and brush on a teensy bit of oil or butter (not judging) or spray with cooking oil.
– Scoop pancake batter onto the skillet using ladle of choice (big or small).
– When bubbles start to form on top of the batter, flip over gently.
– Cook on the second side for a while. (You can touch the pancake and judge whether it’s raw or cooked or just scootch down to pan level and visually check whether it is cooked through, there should be no raw batter in the middle.)
– Lift off the skillet onto your plate and stack ’em up.
– Drizzle with maple syrup or chocolate syrup or even some trusty Nutella and float off to heaven.
Oat and Banana Pancake
• 1-2 small ripe bananas (I’m talking about the miniature tropical bananas here. If all you have are the large ones, half should do.)
• 1/2 cup oat flour
• 1/2 tsp baking powder
• 1 tiny pinch salt
• 1 egg
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp oil or melted butter or ghee
• Water as required
• Optional – grated cinnamon and nutmeg
– To make oat flour, just pop in 1/2 cup of oats into your blender and whizz until it turns to oat flour.
– Add in the baking powder, salt, and if using, the cinnamon and nutmeg to the blender jar and fork through until everything is mixed evenly.
– In a bowl, add in the banana(s) and mash with a whisk. I like the bananas to be finely mashed.
– Add the egg to this and whisk together for a bit. Now add in the honey and shortening of choice and mix.
– Add the dry ingredients to the bowl and whisk together until incorporated. Add water as required if the mix is too thick and not pourable like pancake batter.
– Set aside for 10 minutes. This is the tough bit, the waiting!
– Ladle onto hot skillet and follow the same instructions as the American pancakes above.
I hope you try both these recipes. I still indulge myself once in a blue moon with the American pancakes but the oat ones I can have any day of the week. They’re filling and guilt-free, also gluten-free. They’ll last you through a hectic morning too.
Let me know if you make these and whether you liked them. Or if you have a favourite. In my opinion, for fluffy pancakes you will never need another recipe.