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Recipes

Coconut & Banana Pancakes

BT Toronto | posted Thursday, Nov 23rd, 2017

Coconut & Banana Pancakes

Gluten-Free, Dairy-Free

 

Ingredients:

2 cups all-purpose gluten-free flour blend*

2 tsp baking powder

½ tsp each ground cinnamon and sea salt

1 can (14 oz/398 mL) coconut milk (light or regular)

1½ cups mashed super-ripe bananas

2 eggs

2 tbsp pure maple syrup

½ tsp vanilla

 

Directions:

* You can use 1-1/3 cups all-purpose flour plus 2/3 cup whole wheat flour instead of the gluten-free flour blend.

Preheat electric griddle to medium-high heat.

In a large bowl, combine flour blend, baking powder, cinnamon and salt. Mix well.

In a medium bowl, whisk together coconut milk, bananas (super-ripe, right?), eggs, maple syrup and vanilla until well blended. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Lightly oil griddle or spray with cooking spray.  For each pancake, spoon about 1/3 cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with additional maple syrup, if desired.

 

Makes 10 large pancakes

Per pancake: 227 calories, 7.2 g total fat (5.6 g saturated fat), 4 g protein, 36 g carbohydrate (3.1 g fibre, 7.8 g sugars), 37 mg cholesterol, 195 mg sodium

 

YUM: If dairy isn’t a problem and you don’t care for coconut milk, use buttermilk. Add ½ tsp baking soda to the dry ingredients.

YUMMER: Top with sliced bananas and toasted coconut (pictured) for a splurge-worthy treat.

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How to Feed a Family: Corn pancakes

BT Toronto | posted Tuesday, Sep 10th, 2013

corncakes-featured

How to Feed a Family: Corn pancakes

Ingredients:

  • 1 cup frozen corn
  • 2 eggs
  • 2 cups buttermilk
  • 2 tbsp vegetable oil
  • 1 ½ cups cornmeal
  • ½ cup all purpose flour
  • 1tsp baking soda
  • 1 tsp baking powder
  • 1tsp salt
  • 1tsp sugar
  • 4 scallions trimmed and chopped from white to beginning of green

Method:

  1. Pour frozen corn into small bowl and set aside to thaw. Separate the eggs and whip up whites into soft peaks
  2. In another bowl, mix the egg yolks with buttermilk and oil
  3. In yet another bowl, mix together cornmeal, flour, baking soda, baking pwdr,salt and sugar.
  4. Add the egg yolk mixture to dry ingredients and stir to combine. Stir in thawed corn and scallions. Gently fold in the egg whites. Allow batter to stand for 10 min before cooking.
  5. Heat small amount of vegetable oil in a large frying pan over medium heat. Pour ¼ cup of batter for each pancake in to hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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