Being a Southerner, I grew up eating big, fluffy buttermilk pancakes. I liked the texture of them as much as the taste. So when I was married and my British husband’s relatives came to visit and were disgusted by the pancakes I made them for breakfast, I was stunned.
“Pancakes are meant to be thin,” his sister told me. “We squirt a bit of lemon juice on them, roll them up and eat them with our hands.”
I let my sister-in-law cook some to show me what she meant. And what she cooked seemed much more like crêpes than pancakes to me. But they were good, different — thin and light. And because I like for my half-Brit children to experience their father’s culture, I added the thin pancakes to my kitchen repertoire.
These days, I don’t cook with flour very often. So I was excited to find a pancake recipe on Food.com that didn’t call for flour. It features bananas, which are a staple at our house.
You probably already know that B-vitamins are mostly found in animal products. But did you know that bananas can give you a good amount of B-vitamins, especially vitamin B-6? Dr. Cutler told me that many women are deficient in B-vitamins, so bananas are a good choice for women and girls. He also told me that both men and women need B-vitamins to reduce homocysteine, a harmful substance that can lead to heart disease.
Simple banana crêpes
- 2 eggs
- 1 ripe banana
- ½ teaspoon vanilla extract
- cinnamon, to taste
- cooking spray
- Whisk eggs.
- Mash ripe banana well.
- Mix the eggs, bananas, vanilla and cinnamon together.
- Warm a skillet to medium heat and spray with cooking spray.
- Cook crepes for 30 seconds on each side and serve.
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Note: I serve peanut butter and honey with these. My kids will often spread peanut butter on top, drizzle some honey on them and roll them up to eat them.
