Tomorrow is Pancake Day, also known as ‘Shrove Tuesday’ or ‘Fat Tuesday’, which is a tradition dating back to the 12th Century which falls on the day before the Christian fasting period of ‘Lent’ begins. It first started as a way to use up ingredients such as butter, milk and eggs that were not supposed to be eaten during Lent and would therefore go bad during the six-week fast leading up to Easter. Pancakes were a great way to use up these ingredients in one easy and indulgent dish.
By far my most enthusiastic work friend, Ashby, was running round today organising a last minute roll call for who was ‘in’ for Pancake Day tomorrow. Her survey also included noting down everyone’s favourite pancake condiments, where I learnt that everyone had a pretty clear and firm favourite way of eating pancakes. Favourite condiments ranged from lemon & sugar, to maple syrup, to strawberry jam to fresh strawberries, bananas and ice cream. English Jules’s kind offer to help make pancakes for the masses was offered with a disclaimer that they would be “the proper ones. Not the American fluffy ones”.
My favourite way to eat pancakes is thin (like crepes), cooked so the edges are a little crispy and served simple with lemon juice and sugar, however nowadays my general quest for tasty healthier options has made these somewhat a thing of my less healthy past. I make these healthier versions every now and then for brekki, however tonight I made these to share with my work buddies tomorrow, who no doubt will have an opinion about my ‘gluten free, dairy-free, refined sugar-free’ version.
Makes 9 medium “shrove” (fat – sorry Jules) pancakes
- 3 ripe bananas, mashed
- 2 eggs, lightly beaten
- 1 cup (100g) almond flour
- 1 Tbsp ground cinnamon
- 3 Tbsp unsweetened desiccated coconut
- 1/2 tsp gluten free baking powder
- 1 pinch salt
- olive / coconut oil for shallow frying
- small punnet of fresh blueberries (reserve a few for garnish)
- drizzle of good quality raw honey for garnish
- Put all ingredients except blueberries and honey in a mixing bowl and combine with an electric hand beater until you’ve gotten most of the chunks out of the banana
- Add in the blueberries and stir gently with a wooden spoon to combine
- Heat oil in a non-stick fry pan to low-medium heat
- Using 2 tablespoons (1 to scoop and the other to help guide gently into the pan), place heaped spoons carefully into the pan – 3 at a time so as not to crowd the pan which makes turning them tricky
- Leave to cook for up to 10 minutes until underside is brown (be patient as these are flour-free so need a little more time to cook through)
- Carefully turn over and repeat on other side
- Best if served immediately with a drizzle of honey and scattered with the reserved raw blueberries
These will keep in the fridge in an airtight container for up to a week and can be eaten cold or reheated (like muffins).