I’m doing a little better with the early-rising. I’m blaming the strange routine we had in Edinburgh for throwing me a little and meaning I’m still not up as early as I’d like. Pancakes are a definite motivation to get me out of bed in the morning though and these are indulgent but healthy ones to boot!
I have very little experience with gluten-free baking. I don’t need to eat gluten-free although I appreciate many people feel better when eating less gluten. I’m all for eating less refined food though and try to use mainly whole grain flours in my kitchen. Making some empanadas a short while ago (recipe coming soon!) I had used up the ends of a few bags of flour and was left with a choice of chickpea or teff flours, incidentally both gluten-free.
I frequently use teff flour to make Injera, a delicious Ethiopian fermented flat bread that is perfect for scooping up wat (thick vegetable and lentil stews) but figured I could diversify and use it for other kitchen creations. Its mild, nutty, almost sweet flavour is ideal for pancakes.
As well as incorporating banana into the batter for moisture, I thought I’d go all out and top my pancakes with caramelized bananas! You might think that sounds more like dessert than breakfast, but serving two this recipe’s really not that high in sugar and fat (coconut oil and coconut sugar also contain some nutrition unlike their refined counterparts). The caramel bananas would also make a delicious, easy dessert served with a scoop of non-dairy ice cream or coconut cream.
I was really pleased with how these turned out. I’ve read that gluten-free baking can sometimes end up gummy but I did my research and seem to have managed to get the ratios spot on
- 1/2 C Teff flour
- 2 Tbsp Tapioca starch (or other starch)
- 1/2 Tbsp Coconut sugar
- 1 tsp Baking powder
- 1/2 C Almond milk
- 1 tsp Apple cider vinegar
- 1 Tbsp Ground flax + 3 Tbsp water
- 1/4 C Mashed banana (1/2 medium banana)
- 1 Tbsp Coconut oil, melted
- 1 1/2 Bananas, cut on the diagonal into rounds
- 1/2 Tbsp Coconut oil, melted
- 3/4 Tbsp Coconut sugar
- Dash of cinnamon (optional)
- Combine dry ingredients in a medium bowl.
- Combine apple cider vinegar with almond milk to make “buttermilk”.
- Whisk together ground flax, water and mashed banana and add to the almond milk mixture. Whisk in melted coconut oil. Stir liquid ingredients into dry, just until all the flour is incorporated.
- Heat a large pan over medium heat and wipe with a little coconut oil. Scoop pancake batter onto pan in 1/3 C increments. The mixture is pretty thick so you might need to spread it with a spatula for even circles. Leave pancakes untouched until little bubbles appear and the edges are dry. Flip carefully and cook for another couple of minutes on the other side. Keep warm in an oven on low-heat until ready to serve. Repeat until all batter is used up.
- Meanwhile, make the caramelized bananas.
- Heat another smaller pan over medium heat and add coconut oil and coconut sugar. Stir to combine. Lay banana slices on top of caramel mixture and leave for a minute. Sprinkle with a dash of cinnamon if you like. Flip and cook another 30 seconds. Remove from pan. I let mine cook a little too long and they were falling apart slightly.
- Serve immediately over warm pancakes.
It was a lovely sunny morning when I made these so I took my plate outside to enjoy my breakfast in the fresh air. Bliss.
What’s your favourite “special” breakfast?
Do you eat gluten-free? Any baking tips to share?
If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m onFacebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.