Corn Free and sometimes Dairy Free cooking

Tuesday, January 09, 2007

A Hearty and Healthy Breakfast

Banana Pancakes

Makes about 9 small pancakes This recipe is easily doubled.

Can be dairy free

You will need:

1 small bowl

1 medium bowl

1 large bowl

Large frying pan or griddle (cast iron or heavy bottom pan is best)

Oil for your pan, I like grapeseed oil or, light olive oil

Wet ingredients:

2 eggs (lightly beaten in a small bowl)

3 small Bananas, or two medium to large bananas I find the perfect amount fits into a dry measuring cup, with a lightly rounded top)

2 Tablespoons butter, Organic Valley salted (substitute dairy free margarine or cooking oil)

1 Tablespoons lemon juice, fresh or KFP

1 Tablespoon sugar, pure cane or beet sugar

Dry ingredients:

1 cup Oat Flour, easily ground from, Quaker rolled oats (place in blender or food processor and grind to flour)

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg (I think fresh ground is best)


Chopped pecans

In medium bowl, mash the bananas with a fork, add the remaining wet ingredients and the beaten eggs.

In the large bowl, Mix the dry ingredients. Hint: use a whisk and stir to incorporate all the dry ingredients; this will mix them very well, with very little work and no powder spilling and becoming airborne.

Pour the wet, into the dry and mix, just until moistened.

Now, allow the batter to sit, while you get your frying pan or griddle out and get it heated up. The heavier the pan, the better the heat for making pancakes. Choose a cast iron skillet, or a heavy bottom pan. Using a heavy pan the heat of the pan itself will not change as much when you pour the batter, and it will recover more quickly if it’s got a nice heavy bottom. It will also even out the heat from your burner making a nice even heat at every point on your pancake.

Now that the pan is hot, go back and check your batter. At this point your batter will have thickened some, it may have thickened up too much to easily pour from the ladle, you can add a couple tablespoons of milk (cow, soy, rice) or water or juice to thin it just a bit but be careful to not add too much.

Pour small pancakes. The average (not large) ladle will make about 3 small cakes. Allow them to sit on the griddle for about 4-5 minutes. You should see some bubbles on the top (in the batter, at the edge) and it will begin to look a little dry in places. Lift up one edge of a cake, just bit to check your progress. If the cake is browning nicely, flip them over, once! Allow it to finish cooking, this should only take a minute or so longer. Do not flip over again, the flipping will only cause you to, lose more moisture from your wonderful creation, and will steam thru the nice surface/crust you have created on that first side.

I think these and all pancakes are best served immediately and not stacked J just arrange them nicely on the plate.

Serve with maple syrup or "Molly’s Syrup" (recipe to follow soon!)

1 comment:

Stacey said...

Mmm, these look good. I can't wait to try them. I have a corn free basic pancake recipe, but they always end up too dry and bland.