Guest Post: Fiery Ginger & Banana Scotch Pancakes

Rachel Musk, aka Rai, is another blogger friend from across the pond!  Her blog, Free 2 Bake, is a great resource for people who have severe food allergies.  Her son, Aars, is sensitive to many different foods, but Rai has worked hard to create fun recipes that he can eat.  If you don't have food allergies or don't have time to bake, simply stop by Rai's blog to read her colorful adjectives :-)

Firstly I just want to say thanks to Aileen for this wonderful opportunity to share one of my recipes on her beautiful blog. For those of you who don't know me, my son has severe allergies to multiple foods resulting in anaphylaxis. These include dairy, egg and soya so I have invented all sorts of vegan treats to try and fatten him up. This recipe uses gluten-free products but regular flour and oats will work just as well.

These little scotch pancakes are our current weekend favourite. We love spices in our kitchen and these pancakes pack a punch! Aars is a huge fan of ginger, hence the overload. If you are less keen on a fiery hit reduce the amount of ginger. If you prefer cinnamon use that instead. The only other variant is the bananas you use. The browner they are, the sweeter and stronger the banana flavour is running through the pancakes.

Banana, Oat & Ginger Scotch Pancakes - Makes about 17

  • In a large bowl add:
    • 2 bananas
    • ½ tsp ground cinnamon
    • 3 tsp heaped ginger
    • good grating of nutmeg
  • Mash them all together thoroughly then add:
    • 1 C gluten-free oats
    • 1½ C milk alternative (I use Koko, a thin coconut milk)
  • Leave the oats to soak in the milk for about 12 minutes
  • Then add:
    • ½ C oil (I use sunflower oil)
    • 1 C gluten-free self-raising flour
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda (baking soda to Americans!)
  • Mix up really well
  • Heat your griddle or frying pan (we use a stone pan) on a low but broad flame
  • Drop dollops of your batter onto the heated pan - leaving space for them to expand
  • Watch them puff up and grow
  • When the colours round the edge start to darken flip those babies
  • The second side take less time to cook than the first, when they reach a colour you like serve them
  • My son Aars likes them unadulterated as they come out the pan. I like them with maple syrup and some sunflower spread, or with cinnamon jelly on top, or with spread, soft brown sugar and cinnamon...
  • Cook the whole lot - they are great cold too!
  • I hope you enjoy 

Make sure you visit Rai over at her blog, Free 2 Bake!