Breakfast
Banana Pancakes
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Getting children to eat first thing in the morning is always difficult. We all know that breakfast is the most important meal of the day, so making something special for them can be very rewarding. Baking is a challenge with multiple food allergies, especially if you can't use wheat (gluten) or eggs. Without the gluten in wheat, it is difficult to make baked goods stick together. Unfortunately, the most common binding agent to replace gluten in most gluten-free baked goods is eggs. So without either gluten or eggs, baking for people with these allergies requires a few tricks.
Adding fruits, which contain pectins, is one way to increase the stickiness of various dough mixtures. Banana pancakes are a delicious centerpiece to a filling breakfast that most children really enjoy. It is also a good way to use overripe bananas that are beginning to lose their appeal. With practice, the preparation time can be fairly quick, but the batter can be prepared on a different day and refrigerated until needed. Or the pancakes can be fully cooked ahead of time, and should stay fresh in the the refrigerator for 3-5 days, and then reheated in the microwave. ​​​​​
Banana Pancakes
Ingredients:
1 cup finely ground rice flour
1/3 cup tapioca starch
1/3 cup potato starch
1/2 cup sweet rice flour
1 teaspoon baking soda
1/4 teaspoon vitamin C crystals
2 ripe bananas, peeled and mashed
1 cup non-dairy “milk” (rice, oat, coconut, flax) with 1 to 2 tablespoons additional, if needed
1/3 cup maple syrup
1/3 cup canola oil
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Preparation:
1. Mix the wet ingredients in a smaller bowl, and blend the dry ingredients in a larger bowl.
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2. Add the wet ingredients to the dry ingredients, and stir until the batter is the consistency of cake batter.
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3. Preheat a non-stick pan, and drop the batter by tablespoonfuls to make a 3-inch size pancake.
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4. Cook the pancake until it is firm to light touch and the edges are lightly browned.
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5. Flip the pancake to fully cook the other side.
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6. Serve with sliced banana or other fruit on top if desired.
Makes about 15 pancakes.
Tip: Store leftovers in the refrigerator in a covered container. Reheat in the microwave for 20 to 30 seconds, covered. ”
Excerpt From
The Cookbook You Never Wanted: An Allergy Free Cookbook
Luci Chen Yang, MD
https://books.apple.com/us/book/the-cookbook-you-never-wanted-an-allergy-free-cookbook/id6469195817
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