Having several friends with celiac disease made me aware of how important it is for people with gluten intolerance to completely eliminate gluten from their diet. Although I tolerate gluten quite well, I happened to taste many gluten-free products they found on the market trying to recover from the harsh consequences of gluten consumption. Some of those products were tasteless and bland, with appearance of hospital food, which may discourage gluten tolerating customers from buying them again 😟.
Whether you suffer from a gluten intolerance or not, you deserve to eat foods that are tasty and appetizing. If you crave tasty, baked at home desserts, you may enjoy gluten free, easy to prepare recipes. Experimenting with various ingredients, I’ve noticed that replacing gluten with a combination of the “right” gluten-free ingredients, often makes your dishes taste even better. In this recipe, for example, I used a combination of three gluten free flours: almond, oat and white rice, that produced pancakes crispy on the outside and soft, light and fluffy on the inside.
This recipe is very simple and can be prepared all year round. Keeping in mind apples’ health benefits🍏🍎 (high in pectin, vitamin C and antioxidants), I used them in the recipe along with high in fiber bananas. The Honey Crisp apple variety is perfect for this dish because of their sweetness, juiciness and a bit of a delicate crunch. The crunch will create more texture in the pancakes and make you chew them more mindfully. And when you are aware of what you are eating you can enjoy it even more! Granny Smith, Gala and other varieties will also work in this recipe, as long as they are not mealy or mushy.
- 1 ripe banana, mashed with a fork
- 2 medium apples, coarsely grated
- 1 egg (or skip it for a vegan option)
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1 cup gluten free flour (almond flour, oat flour or white rice flour)
- 1/2 inch ginger root, peeled and finely grated
- 1 tbsp ground flax seeds
- pinch of salt
- coconut oil (for cooking)
Coarsely grate apples using the side of the box grater with larger holes. In a medium bowl combine the mashed banana and the grated apples, cinnamon, raisins and grated ginger root. If you are are not on a vegan diet, add one egg. Mix the flours (or one type of flour) with salt. Gradually add flour to the banana-apple mixture stirring until well combined and quite dense. If necessary, add a bit more flour (for juicier apples).
Heat a medium frying pan and lightly grease it with coconut oil. With a spoon, scoop about 1/10 cup of the pancake mixture. Place it on the pan and form a 3-inch circle moving the spoon from the center of the pancake towards the sides. Fry on both sides until golden brown, for about 2 minutes over medium heat. Dust with powdered organic sugar (optional). You can also serve it with berries, cranberry sauce or fruit preserves.
This is a sugar free recipe. The sweetness of the apples and banana will make the pancakes naturally sweet.