Flourless pancakes- crepes vs American style

pancakes 2

I’m a pancake lover. I think they’re great, and they are definitely not just for pancake day! There is nothing better than a nice stack of pancakes with your favourite topping. I’ve been getting some real envy seeing everyone’s totally instagrammable towers of yumminess, especially since flour is in such short supply at the moment. But fear not, I’ve been back doing some kitchen experimenting and have two flourless pancake recipes to share. They’re great for those of you who don’t want to use flour, can’t consume flour or are finding it impossible to find flour. I’ll leave it up to you to decide if they’re as good as the real deal, but when served with your favourite toppings they’re still super tasty. Enjoy!

The simple 4 ingredient crepe style pancakes:

My boyfriend described these as looking a bit sorry for themselves (!), but this is my favourite of the two recipes and the one I’ve been making for a few years now. I’m a lover of thinner crepe style pancakes and these have the look and texture closest to a crepe- plus I found them easier to cook which is always a bonus.

pancakes

To create these for two people you’ll need:

2 medium bananas
2 medium eggs
¼ cup of milk
1 teaspoon of baking powder

You can also add an optional dash of vanilla extract if you have it. I find these have a slight taste of banana when cooked, which I like but you might not!

Place all the ingredients into a bowl and use a hand blender to whizz it all together. You want the mixture to be as lump free as possible and well aerated. Once done, let it sit in the fridge for 15 minutes as you would with a regular batter.

Heat a non-stick pan up and spray with a little cooking oil, you want the pan on a lower heat to what you’d cook a regular pancake as these need slightly longer. Gently pour the mixture into the pan so it makes a small circular pancake- I keep these small as they’re easier to flip with a spatula. Cook on both sides.

Serve as a stack with your favourite toppings, mine are strawberries blueberries and honey.

Thicker American Style Oat Pancakes

These are my boyfriend’s favourite and a real eye catcher. Adding oats to the mixture helps make thicker pancakes which can be used with a sweet or savoury accompaniment. These ones need a little bit of extra TLC when they go into the pan, but are still super easy to make.

pancakes1

To create a generous stack for two people you’ll need:

2 medium bananas
2 medium eggs
¼ cup of milk
1 cup of porridge oats
1 teaspoon of baking powder

 

Place all the ingredients EXCEPT the porridge oats into a bowl and use a hand blender to whizz it all together. You can also add vanilla extract or cinnamon if you fancy. You want the mixture to be as lump free as possible and well aerated.

Once smooth add the oats and give a quick blitz with the blender, not too much otherwise the oats will lose a lot of their texture.

Pour into the pan. The mixture pours very thickly, you’ll need to grab a spatula and spread the mixture out in the bottom of the pan. Keep the pan on a low heat and cook both sides, flipping as needed. These do take a bit longer to cook as they’re thicker.

Serve as a stack with your favourite toppings, I’ve had these with sweet and savoury accompaniments and they’re super yummy. The oats make them really filling too.

ENJOY! and I’d love to hear if you give these a go 🙂

Other recipes you might like:

Easy flapjack
Cupboard Granola
Oat, Raisin and Dark Chocolate Cookies


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