When I first stopped eating gluten a couple of years ago (I’ll write more about this another time), the meal I found trickiest to adapt to was breakfast. Obviously you can have toast if you buy gluten-free bread from the supermarket, but a) it’s more expensive than rare diamonds, and b) it’s crap. Unless, that is, you like your bread bone dry and disintegrating with massive random holes in the middle of it… in which case, it’s wonderful.
So, setting aside GF bread as an option, your breakfast choices become pretty limited, as almost all breakfast cereals contain gluten. My friend India shared this ridiculously simple gluten free breakfast idea with me, and it’s become a firm favourite in our house with everyone, even the lads who can all eat gluten no problem.
It’s perfect for breakfast, it’s also a brilliant weaning food for babies that they can easily feed themselves without too much mess (once it’s cooled a bit obvs!) and is also a good quick lunch if you’re in a rush or low on food supplies. It’s healthy and surprisingly filling. Its beauty is its simplicity. It has only two ingredients and takes less than 5 minutes to make – no different time-wise or hassle-wise to making a couple of slices of toast. All you need for one person is:
knob of butter for frying
It’s important that you stick to this ratio (we have experimented!) Too much egg and the taste becomes a little strange (like the banana is a weird & unwelcome intruder into what should actually be a savoury omelette-type dish.) Too much banana and it won’t hold together into a pancake and you’ll end up with an unappetising gloopy mess.
All you need to do is:
- Grab a dish – I find a shallow bowl works best
- Mash up the banana well with a fork
- Crack an egg on top and whisk it all together with the fork for about 10 seconds or until it’s all mixed well
- Melt the butter in a small non-stick frying pan. Perfect for one person is a little one with a 6-7” diameter or similar. A standard size frying pan is perfect for making one bigger pancake that will feed two people (NB if you’re using a bigger pan you’ll need to transfer the pan to the grill to cook the top side instead of flipping it – unless you have a massive spatula and/or crazy flipping skills!)
- When the butter’s melted, tip in the egg/banana mixture and let it spread out into a circle like a pancake.
- Let it cook through for a couple of minutes, then when the underside is set, flip it over with a spatula and let it cook for 30 seconds or so on the other side.
I’m a pretty unrefined cook and am all about ease and speed – I never venture beyond the basic banana/egg combo. However, my husband Adam adds all sorts of optional extras to this basic recipe to tart it up a bit, so feel free to throw on any of these when you have the time (an extra couple of minutes) or inclination. They’re not all healthy but definitely tasty! He throws them on at the start, then instead of flipping the pancake over to cook the other side, he just pops it under the grill for a minute or two:
- Coconut oil
- Berries – strawberries, raspberries and blueberries work best
- Nutella – big gloopy blobs of it
- Brown sugar
- Chopped nuts and seeds
- Sea salt (in the pan before you pour the eggs in)
Give them a whirl and let me know if you have any other suggestions for pimping them up!