Banana Pancakes with Cinnamon
Serves 4 to 6
Good morning pancakes! You may be amazed (and you will definitely be delighted) to learn that teff flour can stand in for all of the wheat flour in pancakes. Use just a couple of tablespoons of this batter make small pancakes that are fun to eat with your hands like a muffin. Because they’re cooked in coconut oil, they’re so tasty that you may not even want any toppings.
2 tablespoons flax seeds
2 ripe bananas
1 cup apple juice
1 tablespoon vanilla extract
1 tablespoon honey or maple syurp
1 teaspoon ground cinnamon
2 cups teff flour
2 teaspoons baking powder
1/2 teaspoon sea salt
Extra-virgin coconut oil, for frying
Grind the flaxseeds in a blender until powdery. Add the eggs, bananas, juice, vanilla, honey, and cinnamon and blend until smooth.
Put the flour, baking powder, and salt in a large bowl. Pour in the banana mixture and stir until well combined.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3 inch-pancakes. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.
Swap other juices, such as peach or pear, for the apple juice.
Substitute any dairy or non dairy milk for the juice.
Reprinted with permission from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (2010, New Harbinger Publications).
Photo from positive review of Gluten-Free Recipes for the Conscious Cook on http://www.floradawn.com/cooking/2010/10/10/gluten-free-recipes-for-the-conscious-cook-cookbook-review/