[columns_row width=”half”]  If you spent last pancake day scraping batter off your ceiling and/ or kitchen furniture then our 3 ingredient gluten-free pancake recipe may just be the answer to your prayers. Light, fluffy and ready in 20 minutes, these pancakes are the easiest and healthy way to kickstart your morning! We’ll be serving ours with honey, yoghurt and a handful of blueberries and raspberries…but the possibilities are endless!

Ingredients | Prep and Cooking Time: 20 minutes | Makes 10 small pancakes

5 ripe bananas

6 eggs

1 tsp baking powder

Steps

1. Peel and break up the bananas into a big mixing bowl using your hands. Mash the bananas with a fork until the consistency is nice and chunky (the chunkier the mixture, the fluffier the pancakes!)

2. Crack the eggs into the banana mixture and add the baking powder. Whisk with a fork until pale.

3. Place a non-stick frying pan over a medium low heat. When it’s nice and hot, use a ladle to spoon about 2 tbsp of pancake mixture into the centre of the frying pan. The pancakes are ready to flip when the batter starts to bubble and the sides begin to shrink away from the bottom of the pan. Once flipped (successfully!) cook for a minute and a half more. Remove from the heat and serve immediately. Don’t worry if your first pancake looks like Frankenstein – there’s enough batter for a few mistakes!