As I'm nearing the end of my gluten free diet, I thought I'd share this easy recipe for gluten free banana pancakes. I got the idea to make this dish because I was getting bored with eating gluten free cereal each morning, and needed a bit of variety.
Investing in Bob's Red Mill Gluten Free pancake mix, putting it together was a total cinch. The outcome was a hearty plate of thick pancakes, which had bananas both inside the batter and on the outside too. A little bit of natural maple syrup and some apricot preserves made this dish complete for me, and it sustained me for a good part of the day. Here's the simple recipe:
Gluten Free Banana Pancakes
Ingredients:
1 1/2 cups of Bob's Red Mill Gluten Free Pancake Mix
1 large egg
3/4 cup of milk
1 tbsp of vegetable oil
1 tbsp of butter
1 whole banana, sliced
Maple syrup and/or your favorite preserves to put on top
Directions:
Mix all the ingredients together except for the bananas. The batter can still be a little lumpy. Add the bananas and mix gently until incorporated.
Heat a non-stick skillet (or griddle if you have one) until super hot and coat with a 1 1/2 tsp of butter.
Scoop batter onto the hot skillet (or griddle) with a 1/4 measuring cup. Cook for about 2-3 minutes or until the top bubbles up. Flip over to the other side and cook for about another minute or until the other side is golden brown.
Serve with sliced bananas on top, and some marmalade and syrup. Enjoy this tasty gluten free treat!
As I mentioned last week, I was happy to get my hands on Tracey Medeiros' new cookbook called The Vermont Farm to Table Cookbook. It's full of deliciously natural and wholesome foods that are friendly for a home cook, and I'm having a lot of fun trying her recipes. It's in my nature to change things up of course, as creativity takes me, but here is my rendition of Tracey's Banana and Marcona Almond Smoothies.
Inspired by The Bluebird Tavern in Burlington, VT, this smoothie has been incorporated into their brunch menu. It's lovely to enjoy when sitting down and relaxing or even if you're on the go. This dish travels well.
Banana-Almond (or pistachio) Smoothie
Ingredients (serves 2)
2 large ripe bananas, peeled and sliced
1 cup of plain Greek-style yogurt
1/4 cup of plain kefir (I omitted this)
1/4 cup of Marcona almonds, toasted and chopped
1 tsp grated orange zest plus 1 tbsp of juice
1 tbsp of pure Vermont maple syrup
2 tbsp of crushed ice
3 tbsp of whipped cream (I omitted this)
Chinese five-spice powder (I omitted this)
Directions:
Place all ingredients except the whipped cream and Chinese five-spice powder (if using) and blend until smooth. Top with more almonds or pistachios, as I did, and/or with the whipped cream and Chinese five-spice powder.
For more delicious recipes from Tracey's book, you can buy a copy here.
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| Image by BareBurger |
One reason why many people in the nabe love BareBurger is not only because of their amazing burger staples, which got them to where they are today - a fabulous sustainable burger micro-chain - but also because they're constantly diversifying their menu. And the way in which they've done it so far has been just genius, adding things like organic beer, inventive shakes, and even some gluten free and vegan options for our friends with special diets.
Here, I wanted to introduce a few items that are new or coming up very soon in the BareBurger Queens locations:
1. Banana foster milkshake (pictured above) - available in Queens locations and coming soon to other BareBurger locales
2. Root beer float - with whipped cream and chocolate sauce on top, it's the perfect Sunday indulgence
3. Vegan carrot cake - available in Queens locations and coming soon to other BareBurger locales
Enjoy these new treats, along with their fabulous, regular menu.
BareBurger (Ditmars) - 23-01 31st Street, Astoria NY 11105
718.204.7167
N/Q Train to Ditmars Blvd (last stop)BareBurger (31st Avenue) - 33-21 31st Avenue, Astoria NY 11106
718.777.7011
N/Q Train to Broadway
www.bareburger.com
