Fluff-Cakes: Flourless Pancakes

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In my quest for healthy comfort food, I have tried some ‘healthy’ pancake recipes. Like the one that is just eggs and bananas. Tried that. They’re ok, but they’re not fucking pancakes. They’re eggs, with banana in it. It’s just fucking offensive. I hate being lied to. Don’t put a banana on my plate with a bit of fucking egg in it and tell me it’s a fucking pancake. That’s what shits me about a lot of ‘healthy’ food pages. The recipes taste like fucking healthy food, and don’t get me started on the textures. It angers me. So I harnessed my pancake-rage and turned it to focus. I got Mum on the blower, “give it to me straight, Mum, what’s in those crack-cakes you call pancakes”. Turns out it was fuckloads of sugar, butter, eggs and flour. No wonder they’re so delicious. I played around with it, and tested it on my unsuspecting toddler (sucks to be him). This is where we are at – and people: it’s good. The texture isn’t flawless, but they’re healthy, tasty, fluffy and easy. I’m not fucking with you.


Ingredients:

– 1 1/4 cup almond meal (if you’re not gluten-free, use 1/4 cup wholemeal flour in lieu of the extra 1/4 cup almond meal, for extra fluff)

– 3/4 teaspoon baking powder

– 1/4 teaspoon salt

– 3 eggs

– 1/4 cup coconut milk (or whatever milk you fancy)

– 1 teaspoon vanilla extract

– 1 tablespoon coconut oil (or macadamia oil or melted butter)

– 2 tablespoons honey


Get fluffin’:

– get yo’ fuckin’ blender out

– pop all the wet stuff in the blender and whizz it until it’s combined

– now get your dry bits in on the action

– whizz it for a minute or so. In fact, whizz the shit out of it

– get a frypan heating up over a medium heat

– now, when it comes to greasing the ol’ frypan, you have a couple of options. The superior flavour option is without a doubt, fucking butter. But, coconut oil is pretty good too. I use butter because I’m dirty and excellent

– pour the batter into the pan making pancakes of about 8cm diameter. Don’t be tempted to make them too big, because, like a heavy rooting partner, they’ll be too hard to flip

– the downside of these little champs is that they burn easily. So keep an eye on the little pricks. They’ll need turning in 1-2 minutes. The other side will cook pretty quick so just watch

– now serve those Fluff-cakes up nude, or with maple syrup, or with fruit. Put fucking cream and jam on them if you want, it’s in your hands


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I’m on your team, fluffballs.

Truthfully yours,

Shannon x


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25 thoughts on “Fluff-Cakes: Flourless Pancakes

  1. I only had a cup of almond flour so subbed in a 1/4 cup of desiccated coconut. Worked a treat, I’ve only ever had gluten free pancakes that tasted like cardboard, my boyfriend said he prefers these to regular ones, thanks so much!

  2. Ash Keevy

    You are heaven-sent. Fuck that mushy banana egg shit.

    Reckon I could do this with coconut flour instead of almond meal? I bought a pack and haven’t had a clue what to do with it.

    • Coconut flour is questionable as a direct substitution for flour, sorry. It tends to be quite dry.
      You could use some coconut flour (say 1/4 or 1/2 cup instead of some of the almond meal).

  3. I’ve always been skeptical about that banana-egg pancake business. Everyone who posts it is just WAY too positive about the outcome – like they’re on crack but they’re pretending not to be. These however sound excellent. And since I am in the very early stages of reducing sugar and gluten in my diet (coz it took me 37 years to work out they made me feel like crap) these look like something I could make for dessert and not want to kill myself after eating it. Love your work as always 🙂

  4. Annie M

    These are tits! Fuck that gluten free box crap that my grocer never has in stock, anyway. I always have all these ingredients on hand, anyway.

  5. ange

    Made this morning – yum! The mixture was very runny, is that right? Not sure if that was just because I substituted 1/4c almond meal for 1/2 cup potato starch…

    • I have never used potato starch before in the mix, so I don’t know how that goes. The batter is slightly runnier than conventional pancake batter, but not greatly. If it’s too runny for your tastes whack in a bit more almond meal (or wholemeal flour) 🙂

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