Caramelised Banana and Pecan Pancakes

Whatever you decide to call it - Shrove Tuesday, Fat Tuesday, Mardi Gras or even simply Pancake Day, the 12th of February marks the day of feasting this year. So with Shrove Tuesday just around the corner, I decided to experiment in the kitchen and develop my own take on the traditional pancake, gluten free style.

Developing this recipe took me back a couple of years to an organised social get-together on Shrove Tuesday. The idea was ingenious.

The organisers got together and emailed friends we thought would be interested in participating, asking them to rate their preference of pancake toppings from a list we created. The list ranged from the basic lemon and sugar topping to caramelised banana and apple with icecream and maple syrup. We chose the three most popular toppings and decided to charge $3 a pancake, irrespective of which topping was chosen. Anything left over that was not needed to cover the costs would go to charity. The response was overwhelming.

Once we had the numbers, we could determine what ingredients to buy and more importantly how much we would need! After buying the ingredients, we figured out who would bring what. A couple of electric frypans/gas stoves were available and there were offers of mixing bowls and spatulas galore.

Well the day finally arrived and people started showing up to get their share of the ingredients usually forbidden during Lent: eggs, milk and butter. This was during my pre-gluten free days which meant I could try a bit of everything without having to worry. And it was bliss.

Although the days of consuming whatever I want have passed (and my brain now needs to engage before my tastebuds do), I think this gluten free version of the traditional pancake is delicious.

So tell me, fellow foodie, what is your favourite pancake topping?

Caramelised Banana and Pecan Pancakes

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves 2


And here’s how to make it ...

1. Combine gluten-free self-raising flour and sugar together in a large bowl. Whisk buttermilk and eggs together and pour into a well in centre of dry ingredients. Whisk to form a smooth batter.

2. Heat a lightly greased frying pan on medium heat. Drop some brown sugar in centre of the pan and wait until it has started melting, place the sliced banana pieces on top of the sugar and sprinkle more sugar on top and turn over. Once the banana is caramelised, remove from the heat.

3. Pour a quarter of a cup of batter into the pan and cook for 2 mins until bubbles start to appear on the surface and start popping. Turn and cook for another minute, until golden. Repeat with remaining batter.

3. Assemble pancakes on a plate, top with the caramelised bananas, maple syrup, pecans, cream and some cinnamon.

Notes:  If you don’t have buttermilk, make a substitute! Mix 1 cup milk plus 2 tsp gluten-free baking powder together.

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