We have been using gluten free flour for some time now and I recently cleared all gluten from my diet as an experiment. Most of the time this is not a major challenge; most of the time, not all!!! I found the best pasta I have ever eaten in our local coop so that’s out during this experiment and I love (and miss) great bread.
No big deal, I can do this for a month and see how my body responds and then make a decision going forward. For now, I am playing with recipes and making some truly delicious food.
I found the bananas with black sugar spots this morning and knew I’d have to do something with them – pancakes it was. And they were scrum-diddly 🙂
I started with a recipe from Tyler Florence on the Food Network website and made changes from there. (Never met a recipe I couldn’t change!!)
2 cups buttermilk (I used 1 Tbsp apple cider vinegar in 1.5 cups milk & 1/2 cup unsweetened coconut-almond milk)
1 teaspoon vanilla extract
2 cups gluten-free flour (see my own blend below)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup nuts (I used walnuts), toasted and finely chopped
2 tablespoons unsalted butter, melted
3 bananas, peeled, cut length-ways into four and sliced thinly (the pieces end up pie-shaped)
Mix the buttermilk, eggs, and vanilla together.Sprinkle the flour, baking powder, soda, salt, and sugar over the wet ingredients and combine gently to get rid of the lumps. Fold in the pecans, butter and banana pieces. (We use cast iron pans to cook pancakes – try it if you haven’t before.) Heat the pans and brush with oil. Pour the batter into the pan, making sure you get a decent quantity of bananas in each pancake.
Cook the pancakes on 1 side until they are set and show small bubbles, flip the pancakes and finish cooking.
Serve with butter and maple syrup.
Gluten-free Flour: (Recipe makes almost 2 kilos (3.5lbs) flour – adjust quantities as needed) 450g garbanzo flour 250g quinoa flour 300g spelt flour 250g oat flour 250g almond meal (ground almonds) 250g sorghum flour
I find breakfast tastes best when shared with loved ones and a large cup of tea!!
Hope you enjoy it.