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Saturday 27 February 2016

GLUTEN-FREE CHOC-CHIP BANANA PANCAKES


Most Sunday mornings I make breakfast for myself and my husband, as we don't get a chance to eat breakfast together during the week (unless you count downing some cereal super quickly at 5am in separate rooms!) I try to be creative and make different types of pancakes most Sundays. A few Sundays ago I tried to make pancakes with no flour and just almond meal...they ended up being muffins as the pancakes wouldn't flip without breaking! I often do not get it right when I trying a recipe of my own and usually end up with a massive mess! However last Sunday I hit the nail on the head with these babies. You do not have to make them gluten-free or dairy-free if you do not want to; you can use regular flour and/or cows' milk. I just love how much flavour these pancakes have and how thick and tasty they are. Plus, eating chocolate for breakfast seems very naughty!

INGREDIENTS

  • 1 cup gluten-free self raising flour
  • 1 ripe medium banana, mashed
  • 1 heaped teaspoon ground cinnamon
  • 2 eggs, preferably free-range
  • a pinch of sea salt
  • 1/2 cup almond meal
  • 1/2 cup unsweetened almond milk (or whatever milk you choose)
  • 1 teaspoon gluten-free baking powder
  • 1/4 cup dark chocolate chips
  • 2 teaspoons extra virgin olive oil 
COOKING

1. Combine all the ingredients, except the oil, in a large mixing bowl and stir well. If the mixture is too dry for your liking, add a splash more milk at a time. As these are meant to be quite thick pancakes the mixture should not be runny. 

2. Add 1/2 teaspoon of oil to a medium frying pan over medium-low heat. Pour in 1/4 cup of batter and flip when little bubbles appear on the surface, around 3 minutes for the first pancake. Flip over and cook for 2 minutes on the other side, or until the pancake is golden-brown on both sides. Continue to cook each additional pancake for around 2 minutes each side. 

NOTE: as the pan can get hot very quickly, you may need to lower your heat down to a very low setting after cooking the first pancake so that the remaining do not burn. The mixture should make 6 quite large pancakes. You do not need maple syrup on top of these thick pancakes, however you can add sliced banana or some more dark choc chips! 

Makes / 6 large pancakes 
Serves / 3 - 4 
From Prep to Plate Cooking time / under 30 minutes 

x Premium Pilates Studio 


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