Gluten free banana and prune pancakes
Gluten free banana and prune pancakes
These pancakes are light yet hearty, and very tasty. They are true gluten free, and the recipe allows adjustment for vegan and lactose intolerant folk. Everyone can enjoy these healthy treats, most of all our kids, and no one would ever know they are gluten free.
1 cup buckwheat flour
1 cup brown rice flour
2 eggs
1 ½ cups of milk or buttermilk (almond milk for vegan or lactose intolerant)
1 big or 2 small bananas, mashed
¼ cup coconut sugar
3 tsp baking powder
¼ tsp salt
1 tsp raw honey
4 prunes, finely chopped
1 tsp cinnamon
Butter or coconut oil for frying
Mix the flour, baking powder, coconut sugar, cinnamon and salt together in a bowl. Mash up the banana, add the prunes, 1 tsp of honey and ½ a cup of milk and blend to a lumpy paste. Combine with the dry ingredients, then whisk the eggs before stirring into the batter.
Cook on a low to medium heat using either butter or coconut oil. These are wet and soft when turned for the first time, make sure your spatula is clean (it’ll need wiping every batch). A good technique is to slip the spatula a little over halfway under the pancake, then lift it up and over with a forward motion. Make small pancakes, the big ones are a pain in the proverbial to turn.
These pancakes are light yet filling and very sweet as is. There is always room for a little decadence though, so we added butter, honey and lemon juice to ours.
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