So much for a long Bank Holiday weekend of sunshine and summer. I mean, what was going on last Monday? Torrential downpours, that’s what!
I had no plans for the day, because I’d seen the forecast and I knew what was coming. So why didn’t I plan ahead and make sure there was food in the cupboard? I don’t know why I didn’t and I’m a fool. And guess who had to jump over puddles all the way to Sainsburys that rainy Monday morning? Me. Yes, foolish, foodless me.
Pancakes were on my mind. Pancakes with peanut butter, and banana and chocolate. Yup.
The ingredients were gathered, and back in the kitchen I completely winged it, no measuring, just adding what I needed until it resembled pancake ingredients. This means I can’t even give you a proper recipe, but I can give you an idea of what I did to make these Gluten Free Peanut Butter and Banana Pancakes!
In a bowl, pour in what you imagine 2 cups of gluten free flour appears to look like. Crack open two eggs and add those too. In a separate bowl, mash up two ripe bananas and add them to the mix. Scoop out two heaped tablespoons of your favourite peanut butter, and add that to the bowl, followed by two tablespoons of pure maple syrup, approximately one cup of milk (I used almond) and a large handful of chocolate chips.
Now, stir it all up. Then stare at it. Does it look too thick? Then add small amounts of milk until you have your desired consistency. Then it’s time to make this batter into bonafide gluten free pancakes! Heat oil/butter (I used coconut oil) in a pan, and start scooping that batter in, letting it bubble, flipping it, and repeating until you have a good ol’ stack of pancakes ready to be eaten.
I topped mine with Icelandic yoghurt (Sainbury’s doesn’t sell Coconut Yoghurt, grrr!), a scoop of peanut butter, banana slices, chocolate chips and decent drizzle of maple syrup.
Then I sat my butt on the sofa, and I forgot about the rain for 10 minutes. I had waaaaay more important things to concentrate on. Pancakes. Yup!