Tuesday, 18 October 2016

Gluten free, light and fluffy, banana pancakes

Hello Dear Reader,

Firstly, let me say I am not a Coeliac nor do I have gluten intolerance, I am not an expert in this field and don't pretend to know anything about this disease and intolerance. I understand it is a debilitating disease and being intolerant is not something you would wish for either. Right, now that that is out of the way, let me tell you about these lovely, little light as air, pancakes, that just happen to be gluten free.

 I bought a bag of tapioca flour for some reason (cannot remember what on earth I used it for) a while ago and on last Saturday morning while I was cleaning out the panty and giving it a bit of a tidy, I rediscovered a glass jar, half full of this fine flour. I had made a similar recipe to this one, with this flour, ages ago and promptly forgot about it. The original recipe was very similar to this one though, but without any added sugar. You could quite easily omit the brown sugar as the bananas are very sweet anyway. Which ever way you decide to go, sugar wise, just make them, they are easy, delicious and as I said, light as air (and, um, gluten free)

Ingredients for Gluten free, light and fluffy, banana pancakes, clockwise from top right
1 teaspoon vanilla paste, 2 teaspoons baking powder (gluten free), 2 eggs, 2 bananas, 1/3 cup Tapioca flour, 1 tablespoon brown sugar
To the bowl of the Thermomix, add the eggs, roughly chopped bananas, vanilla paste and brown sugar
Blitz for 10 seconds on speed 8
Then add the tapioca flour and baking powder and blitz for 10 seconds on speed 6, scrape down sided of bowl
Heat a heavy based, non stick fry pan, on medium low heat, melt about a teaspoon of butter and a tiny amount of oil together and using a pastry brush, coat frypan with butter and oil mixture. You don't really need to do this if you have a really good non stick pan, but I will use any excuse to use more butter.
Pour in about 1/4 cups of pancake mixture to heated pan, like normal pancakes they will start to show tiny bubbles when they are almost ready to flip. Be patient as they do take longer to set
Once you have a couple of larger bubbles showing and the edges have firmed up, the pancake is ready to flip. Be gentle though it is not as sturdy as a normal pancake
Then cook for 1 more minute on that side and take out of pan
Meanwhile, in a small bowl, mix about a teaspoon of sugar an a 1/4 teaspoon cinnamon. As the pancakes are taken out the pan, spread liberally with softened butter and sprinkle over some cinnamon sugar
Golden and delicious, what a combo, banana and cinnamon sugar
As you cook the pancakes, stack them on top of the previous one, spread with butter and sprinkle over cinnamon sugar, keep cooking, stacking, spreading and sprinkling until all batter is used
Golden and delicious, who can resist banana pancakes with cinnamon sugar?


This batter made 6 good size pancakes, of course, all mixtures will differ slightly, due to the size and type of bananas used and you could easily double this recipe. 



So, tell me, what do you make that is accidentally, gluten free?

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