Light, fluffy and thick, just like the ones you get in a real diner. U.S. style pancakes, made in Wales, with caramelised bananas, a peanut butter sauce, a touch of cinnamon and loads of maple syrup. The batter is made in a blender, so these are super quick and fuss-free.
I’ve made these gluten-free, I cook for a lot of gluten-free people at the moment and I love making up recipes that everyone will enjoy. Gluten-free, vegan, or whatever, you’ll enjoy these pancakes purely because they’re delicious!
I like a good stack of pancakes, layering the flavours and textures and they look great of course. Piled high on a plate. Pancakes are a weekend thing in the BHK, do you feel the same? They always seem like a fun treat breakfast, especially on a chilly Saturday morning. An ideal, hearty breakfast for autumn and winter.
Top it off!
I think the most important thing about a pancake is what’s on top. The filling combos have got to be right and we all know how good peanut butter and banana can be. You could also go for fresh berries and whipped coconut cream or toasted pecans, oranges and chocolate sauce (see our 2-Minute Chocolate Sauce recipe here) or mango, pomegranate and vegan creme fraiche/ thick yoghurt (with a little mint on top). These are a few of our favourite pancake toppings. What’s yours?
I’ve already tried out various banana pancake recipes on the blog, I think it’s easy to see what’s my fav.
The last time I was in a diner was a good few years ago, in sunny Florida, heading to somewhere Disney-fied or other. I must have been around 11 years old. As a young British guy, America seemed so exciting. I basically just wanted to eat fast food and watch satellite TV, go on rollercoasters, and skateboard. Things were simple back then!
I remember loving the atmosphere in a diner, it was a real buzz. I was soon to be confronted with a stack of pancakes, enough to feed a family of five or more. All dripping with maple syrup, it was a big wake up call! What had I been missing out on!! It was like a doorway into a new world of breakfast. We had them most weekends after that when we returned to Glasgow, a proper treat.
Until our American holiday, I always thought pancakes were something we ate once a year with sugar and lemon juice and they always looked really difficult to make. The flipping seemed impossible, with pancakes landing in various places around the kitchen. Rarely back in the pan. It’s true, they take a bit of practice, a few flips to warm up, but once you’re away, pancakes are such an easy and delicious breakfast option.
Are oats gluten-free?
Most oats are produced in non-gluten-free environments. Gluten-free oats can be found in most supermarkets. Many gluten-free people I know eat oats, they are so nutritious, packed with fibre and offer a nice variety in a gluten-free diet.
Give these pancakes a go, and let us know in the comments below. They’re a treat, but filled with good nutrition too. Best of both worlds!
Serve them straight from the pan, hot is best, although they’re still tasty when cooled. The best way to keep them warm is to wrap them in a clean kitchen towel/ cloth on a plate.
If you like a cinnamon-y pancake, go for more cinnamon here, 1/2 teas to start.
Don’t worry about your first attempt with a pancake, they’re always weird. You’ll get into your groove after a couple.
Try to keep the pan at a constant temperature, not too hot. If the pan get’s too hot, simply set it aside to cool a little.
Normal oats and white flour will work well here if you are not gluten-free.
The more oil you add to the pan, the crispier the pancake. I’ll leave that one with you…..
Banana and Peanut Butter Pancakes – simple breakfast treat
Banana, Oat and Peanut Butter Pancakes – American Diner Style
Gluten-free and Vegan
The Bits – For 8 medium pancake
100g gram/ chickpea flour
100g white flour mix (gluten-free)
50g oats (gluten-free)
1 teas bicarb of soda (g.f.)
Large pinch of salt
1 tbs sugar
1 tbs oil
1/3 teas cinnamon
Cooking oil (I use cold pressed rapeseed oil or coconut oil)
Banana, 1 per person (cut in half lengthways)
4 tbs peanut butter
Lime Wedges (Jane likes this)
Place all the pancake ingredients into a blender or food processor and blitz until well combined.
Mix your peanut butter with a few tablespoons of water and stir until it thins out, it may take around 5 tbs water and quite a bit of stirring, but it will form a nice creamy sauce. Add a little maple syrup if you prefer it sweet.
Warm a medium sized frying pan on medium-high heat, add 1 tablespoon oil and fry your bananas for 2 minutes, then flip them and cook for another minute. They should be nice and caramelised. Be careful with them, they are fragile and soft when cooked. Set them aside.
Clean out the pan, and put back onto the heat. Get the pan nice and hot, add a drizzle of oil, making sure the base of the pan is covered with a thin film of oil. Pour or ladle in your batter, I like medium sized pancakes, see the photos. But you can vary the size as you like. Lots of small ones is also a nice idea. Fry the pancake for 1-2 minutes, the pancake will bubble, making them really light (you’ll see what I mean).
Flip them using all your ace flipping skills. Cook for one more minute on this side and either serve or keep warm.
Enjoy your pancakes with the caramelised bananas, peanut butter sauce, a drizzle of maple syrup and even a squeeze of fresh lime (Jane likes it with a little lime). I sprinkled with a few oats. Chocolate sauce is also a brilliant addition.
If you’d like a stack of pancakes, just add these toppings, then place another pancake on top and add more toppings.
Bananas are a good source of potassium and also vitamin C, plus fibre. They are high in sugar, but when we eat them, the high fibre content makes bananas a healthy snack. No sugar spikes and all.
They seem to be getting a bad rap recently, but bananas are really good for us, light on the stomach and an ideal, natural snack. There are so many varities of snacks out there, boasting all kinds of things, but it’s difficult to beat bananas and fruit for a nutritious boost.