It’s true. With only three ingredients you can make killer delicious banana pancakes that are gluten-free and so easy, our pal, the award-winning haiku poet Sylvia Forges-Ryan makes them for her breakfast almost every day. I might, too, while reading Sylvia’s new book of short poems, What Light There Is.
To hear her describe the simplicity of her mouth-watering pancakes, and to listen to her reading a few of her poems, listen to our show podcast on-demand. Or grab Sylvia’s book; I’ve read it twice and it’s as power-packed as her recipe.
Examples:
Unsettled argument
she brings in the soup
neglecting
to warn him
how hot it is
Valentine’s chocolates—
the one who loves most
finds such pleasure
in insisting not to like
the most delicious pieces
Ten times ten thousand
terrible things in this world
and still I don’t want to leave it
Blind date
while helping with her coat
he checks out the label
Sylvia’s awards come from the most prestigious judging panels in Japan and other countries. A resident of Hamden, Ct., she is also co-author with her husband, psychologist Ed Ryan, of Take a Deep Breath. Her new book, What Light There Is, is published in paperback by Red Moon Press.
— FM
- 1 medium ripe banana
- 2 tablespoons flour (regular, gluten-free, or nut flour)
- 1 large, lightly beaten egg
- Mash banana with a fork. Add flour and egg. Mix together to form batter.
- Heat a medium size nonstick skillet. Spoon batter onto skillet to make 3 pancakes. Cook for a couple of minutes, or until tops are covered with bubbles and edges look dry. Turn pancakes over and cook a minute or two more.
Sylvia sometimes adds a handful of chopped walnuts to the batter before cooking. Add whatever nut you like.
