Sometimes what happens behind the camera, is just as important as what happens in front of it.
In this case..you don’t really get to see what’s in front of it!
Many of my eagle-eyed followers on twitter and not on the blog joined in on the fun of my bake on Saturday. If you were one of them, you know it didn’t go very well.. It was disastrous! Read below the recipe.
Every Saturday I develop a new recipe for the blog, I spend some time trying to come up with a healthier and better alternative to the foods we already eat.
This week I’d had a chat to a blogger on twitter about her wanting a gluten-free pancake that wasn’t just a banana and egg, I offered her my butternut squash pancakes recipe and she loved it! It got me thinking about the basic ‘banana-egg’ pancake and I wanted to do more with it!
I wanted to make them fluffy, thick and most importantly a tasty and healthier alternative to the basic American-style pancake! A new sweet recipe something new for the site. As for the bake, I like to give you several options. So you can choose your preference depending on your diet, there’s gluten-free or gluten & egg free. I’m good like that, very caring.
Here is your ingredient list, and your options of those;
- 1 Banana, 1 egg. (Classic, simple)
- 1 Banana, 1 tbsp sweet potato (1/2 tsp baking powder & soda) 3 drops of vanilla ess.
- 1 Banana, 1 egg, 1 TBSP GF flour, 1 stp xantham gum, 1tsp of coconut oil.
- 1 Banana, 1 egg, 2 TBSP GF flour, 1 tsp xantham gum, 1 tsp butter,1 tsp coconut milk, 3 drops of vanilla ess.(what I used)
You can skip the milk, vanilla and butter but they just added a nice flavour and the butter was great for my sticky pan!
144 calories per serving | Serves 2 | Naturally sourced sugars & carbs
Includes; 3.1g Fiber, 6.7g protein, 7g natural sugar, Potassium,Vitamin B-6,Manganese per portion!
Of course if you just use the basic banana and egg combo you get less calories (around 87 calories per portion) but also less benefit! *The most calorific part is the gluten free flour, afterall..
Back to my disaster. If you follow me regularly you’ll know I use different boards for my recipes, from fabric backgrounds to wooden flooring, this week the pancakes needed a nice wooden background…
On to the disaster that happened… the lighting was poor which is why there’s only two pictures of them and look how dark one of them is.. and I really wanted a great picture of these pancakes because they were beautiful. (I’m really getting the hang of this baking-photographing malarky) ..well, I thought I was.
Little did I know that by moving the tiles to somewhere with more natural light, the wooden tiles would pull apart and the beautiful meal would be destroyed..
I felt sick. It took so long to prep the board and the berries for the shoot, even a little cappuccino for the side! Ugh, I had more batter so I made some more for my breakfast but had run out of time, and natural light to re-photograph them.
It is what it is! The pancakes truly are thick and fluffy and healthy! The key to making them fluffy is the flour, I use Doves farm as it’s cheap and easy to get a hold of but you can use any gf flour you have.
I’ve had a tonne of compliments on instagram about them so I’m hoping you’ll love them too. If it was up to me I’d find a way of adding carrots into these for an extra sweet and thick kick but they don’t need it..maybe I’ll save that for another day.
Let me know what you think, what sorts of recipes you’d like me to alter to suit you.
In the meantime, have a great rest of the week!