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Partial reconstruction — most quantities still being verified
Gluten-free banana pancakes with collagen for protein and whipped egg whites for maximum lift. No applesauce and no granulated sugar in this version — sweetening is roughly half honey, half maple syrup.
Ingredients
- 300 g banana
- 3–4 eggs, preferably separated (whites whipped)
- Gluten-free flour blend — amount being verified
- Collagen peptides — amount being verified
- Honey and maple syrup, roughly 50/50 — amounts being verified
- Unsweetened plain coconut yogurt plus water (instead of milk) — amounts being verified
- Psyllium husk, optional — for extra structure if the batter needs it
- Salt, baking powder, and baking soda — amounts being verified
- Coconut oil or olive oil, for the batter and the pan
- Vanilla extract, optional
Click an ingredient once it's in the bowl.
Method
- Mix the gluten-free flour, collagen, salt, and leaveners. Hold back the psyllium unless the batter turns out to need the extra structure.
- Mash or blend the banana with the egg yolks, coconut yogurt, water, honey/maple, and vanilla if using.
- Combine wet and dry. Rest briefly so the gluten-free flour hydrates — but keep the leavener timing in mind; don't let it sit long.
- Mix in the melted fat after the hydration rest.
- Whip the egg whites to soft or medium peaks and fold them in gently at the very end.
- Cook promptly on cast iron around 350°F.
Still being verified
- Every quantity other than the banana, eggs, serving target, and cooking temperature.
- The final leavener/acid balance.
- Whether molasses belongs in the final formula.