CHICOPEE, Mass. (Mass Appeal) – Do you love pancakes but wish they were healthier? Leslie Cerier, The Organic Gourmet from LeslieCerier.com, showed us how to make Gluten-Free Cinnamon Banana Pancakes.
Cinnamon Banana Pancakes
2 tablespoons flax seeds
2 ripe bananas
1 cup apple juice
1 tablespoon vanilla extract
1 tablespoon honey or maple syrup
1 teaspoon ground cinnamon
2 cups teff flour
2 teaspoons baking powder
1/2 teaspoon sea salt
Extra-virgin coconut oil, for frying
Cooking Directions: Grind the flax seeds 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.
Reprinted with permission from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (2010, New Harbinger Publications).