Sunday, May 15, 2011
Banana Cinnamon Pancakes, G-Free and Vegan
Yesterday was sunny, we worked in the garden, dug some weeds and planted a few things. We took a lovely walk thru the neighborhood in the late afternoon and as we were on our way back home, we could sense that the weather was changing. And, sure enough it started to sprinkle after we returned home. We woke this morning to the kind of rain that will continue all day. So we had pancakes for brunch!
I started with a recipe from the Gluten Free Girl's web site. I used my own flour mix and veganized it. As a substitute for the eggs, I used a banana, which acts as a binder. Banana is not one of my favorite flavors, but it is quiet subtle. The ground flaxseed also helps bind the mixture.
These pancakes are crispy at the edges with soft insides and quite light; not only do they taste good, but are made with lots of whole grains. After eating 2 of these cakes, I felt warm and full, but absent was that heavy feeling that I always have after eating pancakes made from all-purpose flour.
I shared a link to this post at Slightly Indulgent Tuesdays.
1 cup coconut milk
1 teaspoon apple cider vinegar
7 oz flour mix (1 3/4 cups) see below
1 oz ground golden flaxseed (1/4 cup)
1 tablespoon coconut palm sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
2 oz banana, mashed (1 large banana)
4 tablespoon coconut oil, melted (or butter)
Heat griddle or large skillet over medium heat. Have a solid piece of coconut oil handy to oil the griddle.
Mix together coconut milk and vinegar in a small cup and let sit.
In a medium sized bowl, whisk together flour mix, ground flaxseed, baking powder, salt, and cinnamon.
Mix the mashed banana with the coconut milk / vinegar mixture, add melted coconut oil, mix until combined. Add the liquid mixture to the dry ingredients, mix thoroughly.
Oil hot griddle with coconut oil. Pour batter onto hot, oiled griddle, about 1/4 cup for each pancake. When bubbles form and start to pop, flip the pancake over. Cook for a few more minutes.
Makes about 6 4-inch pancakes.
Serve with warm maple syrup, earth balance buttery stick, jam, fresh fruit, etc.
- instead of the mashed banana, try applesauce, or pureed sweet potato
Whole Grain Flour Mix:
200 grams rice flour (ground superfine is best)
100 grams sorghum flour
200 grams quinoa flour
100 hazelnut flour
100 grams corn flour (non-GMO)
150 grams tapioca flour
150 grams arrowroot flour
This is a very nice high protein flour mix with a lovely taste because of the hazelnut flour. For more information about making your own flour mix, see my post 'How to make your own gluten free flour mix'. And, if you're just starting the gluten-free journey, start with a purchased mix (that's what I did...).