Gluten free banana pancakes

April 9, 2014

For those of you who are not familiar with the Paleo diet, you cut out all carbohydrate, sugar and dairy from your diet.  My sister and I have tried it several times and always feel great during and after the 30 day period.  We use it as a cleanse every so often.  If you have tried it or are currently on the Paleo diet or have an intolerance to gluten, this recipe will be your new best friend.   You can use it as a breakfast, which I do, or a dessert, depending on your desired toppings.

 

I made these as a celebratory/farewell breakfast for my friend Jennay as she left for London this afternoon.  They were a big hit.

Ingredients:

  • 4 ripe banana’s
  • 4 eggs
  • ¼ teaspoon of baking powder
  • 1 teaspoon cinnamon (optional)
  • ½ cup coconut (optional)
  • Coconut/vegetable/olive oil for frying
  • Coconut/vegetable/olive oil for frying

 

Method:

  1. Mash bananas in a bowl, it doesn’t need to be 100% smooth.
  2. In a separate bowl whisk the eggs until light and fluffy, add baking powder and mix.
  3. Combine egg mixture and bananas, add cinnamon and coconut and mix well.
  4. Fry (in oil) a tablespoon of the mixture for each pancake.
  5. Serve drizzled with maple syrup, fruit (berries, kiwi, apricot, granadilla etc) and yoghurt or drizzled with Nutella, strawberries and cream for dessert.
  6. Eat

Makes ±15 mini pancakes and serves 3-4 people.

Preparation and cooking time – 15 minutes.

 

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Hope you enjoy it.

Let me know if you make them and how they turn out.

 

Le’Chelle

 

 

 

 

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