I am probably a strange American since I find the classic buttermilk type pancakes completely unappealing even when I was a kid. Just ask my husband who thinks pancakes are the best breakfast EVER. Soon after we were married, it became my mission to find out a way to make them enjoyable, because it would be a looooong marriage of pancake complaining (on both our parts) otherwise.
I have analyzed why I do not like pancakes. First, I prefer proteins in the morning and rarely something sweet or high in white carbohydrates. My blood sugar goes through the roof and then I am sad and grumpy for the rest of the day. A fact that hubby seems to not mind from time to time in exchange for his beloved breakfast. I also find pancakes to be boring, often too baking powder-y tasting and syrup gaggingly sweet first thing in the morning.
I did discover I like fluffy, fluffy pancakes and with the help of a Brit, Jamie Oliver, I finally found a pancake I could enjoy… occasionally. His recipe is simple, contains protein rich eggs and over time I have adapted it to be even more appealing to my glycemic levels, by including a bit of almond flour. I recently found that an egg on the side keeps my blood sugar from crashing and provides even more pancakes to my husband- no more complaints from him for so many reasons!
We have also adapted the recipe to be gluten-free just because the flours are available in our pantry and it is a great place to use them. I don’t bother with adding any corn/potato starches or Xantham gums, but if you feel they will lack the “gluten” texture a pinch of those added to the flour could help.
Instead of all of that maple syrup I sauté whatever fruit I have lying around in a bit of butter with a splash or two of the syrup as well. Hubby has taught me to also warm the syrup and serve it in a little side dish, dunking each bite to perfection.
With this recipe I used bananas- in honor of one of our favorite Jack Johnson songs, Banana Pancakes, (which we of course sing whenever we make pancakes) but apples, pears, plums, berries or whatever is ripe and ready would all be a lovely substitution. Even rehydrated dried fruits would work well.
Please welcome the new Lilly-enjoyable-Hubby-Loveable-lower-glycemic-Pancakes:
Gluten-Free Pancakes with Banana-Nut Sauté
Serves 2 (generously)
3 eggs, separated
½ cup brown rice flour (or other flour of your choice)
½ cup almond flour (or other flour of your choice)
1 teaspoon baking powder
pinch of salt
½ cup milk plus 2 tablespoons (soy, almond, or even water will work instead)
3 tablespoons butter
1 banana, roughly sliced
about 8 pecan or walnut halves, broken into pieces
2 tablespoons juice (often orange, water could work in a pinch)
1 sprinkle of cinnamon
2 tablespoons maple syrup
Place the egg yolks in a large bowl and the egg whites in another to be whisked. Stir the flours, baking powder, salt and milk in with the yolks. Whisk the egg whites until stiff peaks form. Fold together.
Place a cast iron pan or non-stick skillet over medium heat. Rub a bit of the butter around the pan. Scoop on some of the batter- an ice cream scoop works nicely and helps the pancakes come out to the same size.
Cook the pancakes on one side until the wet side appears slightly dry, check the bottom, when it is a golden color flip them over and cook until the opposite side is golden. Continue with the remaining batter. As each pancake finishes place them in the serving dish in a warm oven (about 180-200 degrees).
Meanwhile, place the remaining butter in a separate skillet over medium-high heat. Add in the banana slices and sear until slightly golden. Toss and sauté them until they are hot and steamy leaving big chunks. Add in the broken nuts, juice cinnamon and maple syrup (add more of each to your desired taste). Simmer for a minute, reduce the heat and keep warm until the pancakes are done and serve alongside.
When the pancakes are all complete, add in however much maple syrup you will be using to the wiped out pan. Heat for just 1-2 minutes and serve in small bowls for each diner.
