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Coconut & Banana Pancakes

BT Toronto | posted Thursday, Nov 23rd, 2017

Coconut & Banana Pancakes

Gluten-Free, Dairy-Free



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



* 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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Vij’s Thanksgiving turkey coconut curry

BT Toronto | posted Friday, Oct 4th, 2013

Vij’s Thanksgiving turkey coconut curry

Serves 6

Preparation time: 30 minutes


  • ½ tsp saffron (optional)
  • ¼ cup very hot water (optional)
  • 1/3 cup cooking oil
  • 1 tbsp cumin seeds or black mustard seeds
  • ½ tsp asafetida (optional)
  • 2 tbsp finely chopped garlic (6 medium cloves)
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • 1 tsp ground cayenne pepper
  • 2 tsp paprika (optional)
  • 5 cups coconut milk
  • 2 cups stock (chicken or vegetable)
  • ½ cup chopped cilantro (optional)
  • 1 pound of cooked turkey – Thanksgiving leftovers are perfect!


  1. Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
  2. In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzle for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping). Sprinkle in asafetida, stir, then immediately add garlic and sauté for 2 minutes. Add turmeric, salt, cayenne and paprika and sauté for 1 minute.
  3. Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Add cooked turkey, cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water. Stir in cilantro and serve immediately.

Courtesy Vikram Vij, www.vijs.ca

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