Pancakes* and waffles are a big thing in our house, and typically appear on the breakfast menu every week, for our special Sunday breakfast. So the thought of doing without them for a week made me a bit sad. Sure, there are chremslach** or matza brei*** but they’re no substitute for the real thing. Also, if you’re the sort of crazy person who avoids gebrochts – matza which has absorbed liquid – then you’re completely stuffed. Or not, probably…
Anyway, my hours of browsing Pinterest and other worthy internet sites has provided me with a whole host of alternative pancake recipes (some insane sounding, some less so) which contain no flour, and no matza either. I decided to give it a whirl, and having combined several recipes to create something I thought would work, I set to it.
These were far better than I was even hoping for! The texture is softer than a regular pancake, but you wouldn’t guess that there was no flour involved. The flavour is sweet, with just a hint of banana – I think next time I might add a pinch of cinnamon or ginger, or a drop of vanilla, to the mixture. The pancakes rose nicely, and were fluffy, light and moist. Having made a test batch of 10 mini pancakes, I proceeded to eat ALL OF THEM, which should give some indication of their deliciousness 🙂
As you can see in the photos, I had them with butter, syrup and enormous blueberries, which was highly indulgent. You could dispense with one, two, or all three of these toppings, and the pancakes would still be fabulous. Or you could add chocolate spread, honey, jam, blueberry compote… go wild! It beats having the bread of affliction for breakfast again.
As I said, I ate all 10 of these mini pancakes myself, so you may want to scale up the recipe if you’re serving more than one person. They are also ridiculously quick – I was able to mix, cook, garnish, photograph, and eat the entire batch in under 30 minutes, and I wasn’t even trying.
*or pikelets, if you’re from Australia 🙂
**matza meal fritters
***sort of like French toast made with matza instead of bread
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- 1 medium banana - about 70g when peeled
- 1 egg
- 20g ground almonds
- 1/8 tsp baking powder (this was a fairly approximate measure)
- Oil, for frying
- Blend all the ingredients except the oil, until very smooth and frothy. The batter will be quite runny.
- Heat the oil in a heavy frying pan, and drop tablespoons of the mixture into the pan. Fry for a minute or two, until browning at the edges, and bubbling on the top. Flip over, and fry for a further minute or so on the other side.
- Drain for a moment on absorbent paper, then serve!
- Delicious with butter, syrup, jam, honey, fruit...