Gluten Free Banana & Peanut Pancakes

With one of the most important days in my diary just around the corner, what better time to start a food blog! That's right - it's almost Pancake Day! Shrove Tuesday, Fat Tuesday... whatever you like to call it, it may well be the best tradition.

This year I've opted for a different take on the classic - gluten free peanut and banana pancakes. They are a great alternative for this special day. They're wonderfully light, full of protein (another excuse to enjoy them) and completely moreish.

If you don't fancy trying something new, I will be posting my normal recipe so you can get ready for Pancake Day.

Recipe

Ingredients:                                                                                                                (makes 5 pancakes)

1 large ripe banana /equivalent
2 eggs
50g crushed roasted peanuts
50g chopped white chocolate
1 tbsp peanut butter
Plus extra sliced banana for serving

Method:

• Peel the banana and cut into medium sized pieces. Proceed to mash them in a mixing bowl. Don't worry if it's not perfectly smooth - a few lumps just mean you'll get a delicious hit of banana in one bite!
• Add the eggs. Again, don't worry about mixing carefully. These pancakes are easy to make. Minimum effort, great reward! Once the bananas and eggs are mixed together, move on.
• It's time to add the crushed peanuts. These are here to give you that extra bit of texture. Of course, if crunchy peanuts aren't your thing...feel free to leave them out! This recipe is very versatile, so don't be shy to try walnuts or even some dried fruit instead. (P.S. They're great plain too!). At this point, you'll notice the mixture is quite wet. Don't let it alarm you. That's exactly how it's meant to be. They'll still come out wonderfully light and fluffy.
• Put your non-stick pan on the heat. Once up to a medium-high temperature, add a drop of cooking oil and begin to ladle in the mixture to form the pancakes. 
• After around 45-60 seconds when they'll have an even brown colouring. It's time for the flip. Since these pancakes have no flour to give it structure, don't think you can toss the pan. It'll just end in tragedy. Simple use a lifter to turn them over.
• After 30-45 seconds they will be ready. Use the lifter to remove them from the pan. 
• Repeat the cooking process until all the mixture is gone. Depending on the size, you should get around 8 small pancakes - the perfect portion size if you're like me!
• Stack your pancakes on a plate and top with chopped white chocolate, sliced banana and a healthy spoonful of your favourite peanut butter.