Pancakes are one of those tricky fish when it comes to flipping, especially so when it comes to flipping the flourless variety. I was going to post something savoury today (click here for a sneak peek) but that will have to be tomorrow or later this week, since I’m taking charge to address the sometimes challenge of flipping flourless pancakes, focusing on banana pancakes, thanks to a comment that a reader left on the original post, asking for any tips on better flipping. I responded with my own comment, though I thought it would be best to expand and this is it.
I made a video and also took pictures for those who maybe can’t watch videos on YouTube (or any videos for that matter), depending where you are as you’re reading this or whatever you’re using to view this post doesn’t support it, etc., etc. Win-win for everyone! Plus, I include some additional detail and tips that are not in the video.
First, preheat your pan over medium heat with about a tablespoon of coconut oil. While that’s heating, have your mashed bananas ready. Make sure that the bananas you use are ripe, with spotty skin. These banana pancakes are also a great way to use any overripe bananas you may have sticking around. For these pancakes, I mashed 2 bananas.
Mix the mashed bananas with an egg. The amount of eggs depends on the number of bananas you’re using – you can use one egg per banana, or half an amount of eggs to one part bananas, i.e. 2 bananas and 1 egg.
The pan is ready when a small amount of batter, about a drop, sizzles immediately upon contact. Depending on the kind of coconut oil you use, another good indicator of when the pan is ready is when you can smell the coconut oil. Pour the batter in; depending on the size of your pan, you can do up to 3 to 4 pancakes at a time. The pancakes are ready to be flipped when the top of the pancake is wet, but has set, and the edges are firm. As you continue frying pancakes and the pan gets hotter, the tops may set to an almost dry consistency. This is okay, too.
In addition to making sure that the pan is hot before you pour your pancake batter in, in the case of the banana pancakes it’s important to make sure that you clean the flipper in between flipping as it sometimes gets caked. I’ve also found it’s easier to flip these pancakes with a metal flipper, though I have also used plastic; in both cases, the flipper is thin and flat.
After you’ve flipped the pancakes, cook the other side until it’s done and transfer to a plate to serve. As you can see, later pancakes become more golden brown and sometimes they can resemble flour-based pancakes, appearance wise. Repeat with leftover batter, adding more coconut oil if necessary, and lower the heat slightly if you’ll be cooking more banana pancakes for a prolonged period of time.
Keep in mind that the pancakes will not always turn out picture-perfect but with these tips, there is a more likely chance of success rate. However they look, though, they are delicious as well as filling and nutritious. For my family, these pancakes became a staple when we were strictly SCD – we always made sure we had lots of ripe bananas on hand and people would always ask us if we were planning to make banana bread.
I hope this tutorial is helpful to anyone out there who wants tips on better flipping with these pancakes! Do you have tips for pancake flipping, flourless or not? If so, leave them in the comments below – we’d love to hear them.
P.S. I was going to record a voice over for the video, but I either didn’t do it because it was a bit too difficult to cut my voice over into the video what with all the editing, or…I wimped out. I’m not sure what happened.