Manka’s PancakesClever Manka, · Categories: Manka's Posts · Tags: food, personal
I developed this recipe largely based on this recipe from Against All Grain. I’ve tweaked it enough that I feel like I can call it mine at this point, but I was heavily dependent on that recipe to start me on the right track. My recipe uses more bananas and more eggs and (unfortunately for people making it for the first time) is based on a mix that I have pre-made in a large container in my pantry. I don’t know how to alter this recipe for a single batch. Sorry.
A batch of batter makes about 30 little pancakes. You don’t want to try making these larger than two-and-a-half to three inches. The pancakes pictured are sitting on a eight-inch dessert/salad plate, so they might look large–they’re not. Trust me, they’re teeny.
- 1/4c Tapioca flour (Arrowroot flour works okay, too–I feel like the Tapioca is slightly better but don’t by it if you already have Arrowroot on hand)
- 1/4c Coconut flour
- 1/2c Finely ground almond flour
- 1/4t each baking powder, baking soda, and salt
If you want to make your mix in bulk (like I do), I recommend mixing it in small doses, using the measurements listed, shaking/mixing well each time. It guarantees everything gets sufficiently well incorporated. You’ll only use 3/4 cup of the mix for each batch of pancakes. Again, sorry about that.
- 2 Small bananas (ripe or overripe bananas work equally well, just be aware there are slight taste and texture differences between the two–overripe bananas result in a sweeter, softer pancake)
- 5 Eggs
- 1t Vanilla
- 3/4c Pancake mix
- Fat of choice for frying (I use coconut oil or bacon fat)
I make these in my food processor to get a super smooth batter. You could also use a hand-mixer or even do it by hand–it works (I’ve tried it), but your batter won’t be as consistent which makes them trickier to turn.
Peel the bananas and break them up into a few pieces into the processor. Whir until they’re smooth (if they’re not overripe, you might need to scrape down the sides a few times because pieces of firm banana have a tendency to stick to the side). If you’re doing this by hand, mash the hell out of them with a fork or potato masher.
When bananas are soupy/sufficiently mashed, add the eggs and vanilla. Whir until fully incorporated. If you’re doing this by hand, whip it good with a balloon whisk. Get some air in those eggs, like you would if you were scrambling them for an extra fluffy omelette.
Add the dry mix and whir until you’ve got a thick batter. It will get a teensy bit thicker as it sits, so try to avoid letting the batter sit too long between batches of frying. Again, if you’re doing this by hand, just put your back into it. The smoother the batter, the easier they are to turn and since these are obviously gluten-free, there’s not much holding them together–which means you need to make them small and grease your pan well (also, a well-greased pan gives you those nice browned rings around the outside edge).
Heat your skillet or griddle over medium-low and add a good dollop of fat. I’m generous with my fat and use about two teaspoons per six pancakes (the most that will fit in my largest skillet). When everything’s good and hot, pour about one tablespoon of batter per pancake. You want these to be small because they can be seriously tricky to turn. Cook them on medium-low two and a half to three minutes per side (more or less, depending on your stove).
I often make these with crumbled and browned sausage mixed into the batter for a more substantial meal. If you want to try that, it’s a half-pound of (raw) sausage per batch of batter, and make your batter a wee bit thinner by adding a dollop of coconut milk (or cow milk if you’re not allergic or otherwise opposed to cow milk)–maybe a couple tablespoons to (at most!) a scant quarter-cup. The sausage and thinner batter make these even trickier to turn, so maybe practice with the non-sausage ones first.
Clever Manka is your site host. She knows some people (the Burgomaster) say her grain- and sugar-free treats are better than the original recipes, and they are just straight-up wrong, but these pancakes are pretty good if you can’t have the real thing.