Is there ever a reason to say no to pancakes? We don’t think so. Especially when they come guilt-free and give us a good dose of skin-loving antioxidants and some serious anti-ageing benefits. We all know the old song of young skin thanks to our good friend, the blueberry. But, bananas are the dark horse of superfoods – filling, nourishing and are packed with Vitamin C and B-6 that improve the elasticity of the skin, giving a more youthful complexion and manganese to prevent premature ageing. Oh, and these perfect pancakes, courtesy of The Fresh Ginger, are also super delicious and refined sugar and gluten-free. It also makes good use out of those over-ripe bananas in your fruit bowl…
Gluten-free, Refined sugar-free
1 ripe banana
2 local or organic eggs, separated into yolks and whites
2 tbsp buckwheat or brown rice flour
1 tsp vanilla essence
1/4 tsp baking powder
Handful of blueberries
Zest of 1/2 an unwaxed organic lemon (try not to skip these, they really make this recipe)
Teeny pinch of good-quality salt (natural sweetness enhancer)
In a mixing bowl, mash up your peeled banana with a fork or potato masher. Combine the banana mush with everything but your egg whites.
Give yourself a moderate upper arm workout by whisking these to a medium peak before folding into the mix. If you’re in a morning rush, don’t worry, you can just combine the whole egg, lightly beaten, but I find it this technique makes them lighter and never stodgy (see also, corn fritters).
*A note on sweetness: We all have different sweet barometers. If yours is a little higher than mine, or your banana isn’t super-ripe, you can add a spoon or two of your favourite natural sweetener to the mix.
Fry these in table-spooned batches on a moderate heat (a high heat can burn the natural sugars of the banana) using a paper-towel dabbed with coconut oil or butter to wipe the pan clean between pancakes.
To serve, stack with fresh blueberries, coyo or yoghurt, sliced bananas, maple syrup or honey and lemon zest/wedges.