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Gluten Free Banana Pancake -with Egg Milk version

Gluten Free Banana Pancake -with Egg Milk version

Gluten-Free Banana Pancakes - Egg and Milk Version

Banana pancakes are not only a favorite of children but also easily capture the hearts of adults.

This version, with the addition of eggs, enhances the overall nutritional value of the recipe. These pancakes are rich in high-quality carbohydrates, protein, and healthy fats. Additionally, the soluble fiber from the Goglufree All-purpose flour in this pancake recipe helps support a healthy digestive system. Consistently consuming these pancakes not only fosters good dietary habits for children but also aids adults in maintaining healthy digestion.

Recipe makes: 4 pancakes

Ingredients:

  • Goglufree All-purpose flour (Gluten-free) - 100g
  • Banana - 150g (Berangan variety recommended)
  • Eggs - 1 (55-60g)
  • Vegetable oil (rice bran oil) or melted butter - 10g
  • Milk/plant-based milk or water - 80g
  • Organic sugar - 20g (optional, omit if concerned about blood sugar)

Outer decoration:

  • Pure butter - a small slice
  • Banana slices
  • Nut slices, as desired

First, pour all the ingredients into a bowl, and then mix them evenly.

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Next, mash the bananas and add them to the batter, stirring until it's well mixed.

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Preheat a frying pan on medium heat for 2 minutes, then pour a ladleful of the batter (about 2 spoons) into the pan. Cook on medium heat for about 2 minutes or until the surface starts to bubble. The exact cooking time may vary depending on the brand of your frying pan.

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Once you see bubbles forming on the pancake, check if the bottom is golden brown, and if it is, it's time to flip the pancake.

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Then, with the same heat, fry the remaining batter until it's done.

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The next steps should be quite flexible, and you can get creative with your toppings and presentation. Enjoy your meal!


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If you have concerns about blood sugar, you can use Blue agave syrup as a sweetener. Agave syrup is more suitable for diabetics compared to sugar or honey because of its relatively lower glycemic index. You can refer to information on agave syrup for more details.: 

The truth about agave   click here

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*Friendly tip:

If you find the texture of the pancake not quite to your liking (too dry or lacking a strong banana flavor), you can adjust it by adding more liquid or increasing the amount of banana. If you add bananas with a higher water content, you should reduce the overall liquid content to maintain the right consistency for the pancake. This way, you can achieve a balanced texture and flavor.



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