Gluten free banana pancakes

Gluten free banana pancakes is a fancy name for banana omelettes. What they are, are essentially just bananas and eggs, hence, flour free and thus, gluten free.

Got the recipe from the internet but although it was touted as being so easy, it really isn't. Easy to prepare maybe, but difficult in cooking. Because there was no flour, it was difficult to turn over compared to pancakes, and i really had to make sure it was slightly more than golden brown before doing so. Because of the high sugar content of the bananas, it needed more oil than normal pancakes, so it meant I had to add oil to my non stick pan after each pancake and clean the pan of burnt sugars.

Difficult to perfect and come out with a flawless pancake that wasn't torn, but the taste is fantastic because it's naturally sweet and texture wise, it literally melts in the mouth.

Ingredients (serves 2)

2 bananas

2 eggs

Dash of cinnamon sugar

Dash of vanilla extract

Method 

1) Mash up the banana in a bowl. Try it get them as mashed up as possible and without as many big lumps as possible.

2) Lightly whisk up the eggs and incorporate into the mashed bananas. Add the cinnamon and vanilla.

3) Lightly oil and heat up a non stick pan and using an ice cream scoop, scoop the mixture into the centre, swirling the pan to get as best as circular shape as u can.

4) You have to be really patient. Start the flame on high and after 2 minutes, turn it down to medium. The smaller and flatter the pancakes (hence, no big banana lumps), the faster it cooks. I test where're it's ready to turn by using my spatula to touch the edges and trying to gently move it. If it's still stuck it's not yet ready to flip. It may need to be more golden brown than you're used to but not a worry, the browning is due to the caramelisation from the sugars in the banana, so it's not really burning, but this is also the reason I turn down the fire so it really won't burn!

5) When the edges shrink back slightly from the pan (about 5 minutes in total) gently use the spatula to slide under the pancake and flip over. Give it another 2 minutes. This is much longer than real pancakes!

6) Before cooking the next pancake, pour on more oil and also scrape away any burnt sugars. This reduces and catching of the next pancake on the pan, and unnecessary burning.

7) Serve with butter and more syrup if preferred.