‘Light’ pancakes are often a disappointment waiting to happen. A rubbery texture, a bland taste, and you end up just as hungry as before. This version is different — and the proof is that no one at your table will guess it contains neither butter nor white flour.
Stacked in a small pile on the plate, they are speckled with a deep golden brown, almost amber like a barely cooled light caramel. The surface shines slightly under a drizzle of honey. Cutting into them, there’s a second of resistance, then it gives way — soft, slightly moist in the center. The smell lingering in the kitchen is that of a caramelized banana on hot cast iron, sweet and warm all at once. A Sunday morning exactly as it should be.
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