How do you like your pancakes? Fluffy American style, or Kenyan style like our grandmas made them? You know the ones that were so yellow due to the yolks of her beloved chicken and you can never recreate no matter how hard you try?
Pancakes have always featured as part of our breakfast, brunch and even kids’ snacks. My Mum used to make amazing drop scones for us that I always fail in recreating. So I decided to do my own pancake thing; make amazing pancakes my way that my kids will always remember me by.
I try to never make pancakes the same way each time, always tweaking recipes and using different flours, flavourings, spices etc.
These Maizemeal pancakes I made recently are delicious, quick to cook and are wheat free! Yes, you heard me right. Craving pancakes as you do your wheat free challenge? Try this out.
What do you need?
- 3 cups maize flour; use really fine flour
- 2 cups chickpea or gram flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp almond essence
- pinch of salt
- 2 eggs
- 1.5 tsp ground cardamom
- 1 tsp chia seeds
- 3 cups buttermilk
- 2 overripe bananas
- 1/3 cup of sunflower oil.
- NB: Used standard measuring cups and spoons; the ones for baking 🙂
- In a large bowl whisk all your dry ingredients. In another bowl, add your mashed bananas, beaten eggs, and buttermilk. Add the wet to the dry and mix well. If batter is too thick you can add some water. Let the batter sit for 20 – 30 minutes.
- Heat your non stick pan and add a bit of oil. Then add ladleful of batter to the pan. They cook really quick so heat should be on medium low so they don’t burn. Let bubbles form then flip carefully to let the other side cook too .
I like serving them rolled like this. These ones were served with a plum compote on the top.
I was pleasantly surprised at the taste too, though I should have reduced the sugar as the bananas I used were really sweet. These pancakes were a hit and I will be sure to add them to my pancake staples list!