Leah at Inspire & Indulge posted a wonderful recipe for banana pancakes and blackberry compote that looked scrumptious. So when S said he wanted to make crepes for Sunday morning breakfast, I immediately showed him her post.
The only problem? We didn’t have enough ripe bananas.
It’s laughable, really. Any other moment we would have had loads of slightly disgusting, totally black bananas — labelled “grody” by my kids — to use up. What to do?
Turn to the internet, of course. S found one site (and I apologize, I didn’t get to see where he found this information) that suggested that you place the bananas on a cookie sheet and bake them in a warm oven (about 170 degrees) for 45 minutes. Then let them cool overnight. (You’re not supposed to let them blacken — oops!)
They were definitely soft, but I don’t know if I would have considered them ripe. They lacked the sweetness of an overly ripe banana.
To make sure that the batter was very smooth, S whizzed them in the blender. Then he dropped them onto a pan with this pancake-batter-gizmo that we have. I’m sure that’s the technical name for it too.
Allow me to digress for a moment. In general, I think S and I have an issue with specialty cookware; specifically, we fall for buying some crazy fancy-pants pan that’s supposed to make a huge difference in our cooking, but really it’s just something else that takes up precious space in my cabinets. However, I must admit that this pancake-batter-distributing device is a fun, slightly flashy way to make mess-free crepes and flapjacks. Don’t tell S, though — or he’ll be on his way to buy more stuff I don’t have room for faster than you can say “Williams-Sonoma.”
We thought the paleo pancakes were a little tricky to work with. The batter didn’t want to hang together and flipping them was not easy since they tried to stick to our pan. We used a really thin spatula to loosen them.
There were a few duds.
But most of them turned out just fine and soon we had a stack of crepes to go with our eggs. We didn’t make the blackberry compote (no blackberries in the house), so we substituted an orange-butter sauce that we had made for something else and frozen the remnants. I’m pretty sure that orange juice and butter sauce is not on the paleo diet, but it was delicious nonetheless.
The verdict in our house was a thumbs up. The kids chomped them down in seconds flat and asked if they could put some sort of chocolate spread on them next time. Both S and I liked the crepe-like pancake and that it didn’t use white flour and sugar. Ours didn’t seem very sweet at all and we didn’t notice much banana flavor, probably because we were using poor bananas that we forced to blacken rather than allowing them to ripen on their own.
Thanks so much to Leah for sharing the recipe. It was so much fun to try something new and delicious on a cold Sunday morning. We’ll definitely be making this one again — with truly ripe bananas next time.
Seen any paleo recipes that you’ve found intriguing?