Sunday morning gluten free pancakes

I love weekends. I don’t have to run out the door, a muffin or banana shoved into my bag, and catch the bus or train to work (or walk) to be at my desk by 9:30 am. No, weekends are quite a different thing altogether. Lounging in pyjamas all day if I’m not going out. (facemask free and makeup free.) My favorite programs on the radio. A big mug of coffee mixed with warm cream and coconut milk. And a real breakfast because I have the time to make one: toasted rye with lox, smashed avocado, topped with rocket (arugula) and sun-dried tomatoes.

Creamy oatmeal with date or maple syrup.

Or gluten-free pancakes that I made this morning because I’m currently on a gluten-free diet (I’ve lost 3 kilos/6 pounds.) Actually, I diet all week then eat what I want on the weekend. That seems to work for me, as I don’t feel deprived of my favorite things.

Here’s the recipe:

1 cup of gluten-free flour

1 teaspoon of baking powder

1/4 teaspoon of fine sea salt

1 large ripe banana

1 large egg

1 cup of coconut milk (I used almond milk by mistake, and it was just as good)

Try to buy real, organic coconut milk and not the stuff filled with stabilizers, thickeners, gums, or preservatives. Read carefully the ingredients on the side of the box or can.

  1. Preheat griddle, cast iron pan, or skillet to medium heat.
  2. Combine dry ingredients in a medium-sized mixing bowl and whisk.
  3. Add in banana and mash with fork.
  4. Add in egg and coconut milk and stir well to combine.
  5. Grease pan. When griddle or skillet is hot, grease lightly with oil if its not Teflon.
  6. Add batter and cook pancakes for about 2-3 minutes per side, working in batches if needed. Flip when you see plenty of bubbles rise to the top, just like when cooking traditional pancakes. Adjust cooking temperature if needed.
  7. Serve immediately and douse with maple syrup. Fresh berries are nice in season, blueberries particularly. If not, I use apple slices.

 

Here’s a recipe for zucchini muffins that I’m going to make from an excellent website I’ve been following for years. Green Kitchen Stories is a creation of David (Swedish) and Luise (Danish) –

Zucchini Cupcakes

 

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