January is over, diets and New Years resolutions often failed and forgotten, February is here! And so to a new start…..
To kick things off in the foodie world of February was Chinese New Year, followed closely by pancake day and the beginning of Lent. Working for a family were every Friday morning is pancake day it has now become second nature to me. Who would have thought I would be making batches of pancakes (crepes) in the blearily hours of the early morning!
So with pancake day coming up for a gluten free diet eater the usual pancakes just don’t cut it. So with a few minor tweeks to suit their taste, pancake day 2016 didn’t involve any flour or sugar.
Ingredients
1 ripe banana
1 egg
100ml buttermilk
1/2tsp vanilla extract
25 ml maple syrup
50g gluten free self raising flour
35g ground almonds
1/2 tsp baking powder
Pinch salt
1tablespoon coconut oil or butter
Method
In a bowl, mash the bananas until generally smooth then gradually add the egg, buttermilk, vanilla and maple syrup.
In a separate bowl mix all the dry ingredients
Fold the dry ingredients into the wet until fully combined
Heat the coconut oil of butter in a frying pan. Add a large spoonful of batter. Wait for a couple of minutes until a base forms then flip. Just a heads up, this can become messy, so keeping the pancakes small has an advantage!
Repeat until the batter is finished ( about 6 pancakes). Then finish with preference of toppings; coconut yogurt and blueberries/ caramelised bananas and caramel sauce/ strawberries and cream.
