Banana pancakes – gluten, grain and dairy free
We all had to contribute our own dish and I thought it a novel idea to put my banana pancake recipe to the test. The dish had fared well with my sisters and their children however I was dealing with the Queen of cooking herself, Mrs Gagliardi. I had to wonder – would I pass the Gagliardi test?
The boys served crispy bacon and free range scrambled eggs infused with fresh diced tomatoes and parsley from Mrs Gagliardi’s garden. I set my plate of warmed pancakes on the table with the accompanying ingredients to dress it with. Then I waited.
As you can see from the above evidence, my pancakes were a hit and Mrs Gagliardi commented on how much she had enjoyed them.
So, it only seems fair that I share the recipe with you. If you use coconut oil to cook these with, you have increased the nutritional value by a massive amount as this super-food is abundant in many healthy properties.
Why these are so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Coconuts speed up metabolism, reduce the risk of heart disease, reduces risk of diabetes, improve digestion, increase immune strength, are anti bacterial, anti viral, anti fungal and anti parasitic, prevent osteoporosis, prevent stroke and help prevent the onset of Alzheimer’s disease.
Bananas help combat depression, build strong bones, strengthen the nervous system, protect against type 2 diabetes, lower blood pressure, strengthen your blood, help regulate bowel movement, provide relief from acid reflux and heartburn and help prevent kidney cancer.
Honey (especially Manuka) helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Raspberries help burn fat and promote healthy weight loss, help slow cancer growth, fight aging, help fight arthritis and gout, help develop resistance against infections, help control heart rate and blood pressure, help prevent macular degeneration, help prevent neural tube defects in newborns.
Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections, heals damaged tissues and infections; topically it helps eliminate the fungi and yeast that cause athletes foot, ringworm, thrush and nappy rash, prevents wrinkles and sagging skin and nourishes and strengthens hair.
- 1 1/2 cups blanched almond flour (meal)
- 1/2 cup arrowroot (tapioca) starch
- 1/2 teaspoon baking (bicarb) soda
- Pinch of salt
- 3 bananas, mashed
- 2 tablespoons honey
- 3 free range eggs
- 1 teaspoon vanilla essence
- 1 cup coconut milk (or milk of choice)
- Coconut oil (or oil of choice) for cooking
- Extra banana, sliced
- Extra honey to drizzle
- Raspberries (I used frozen raspberries and thawed them out but you can use any berry)
- Shredded coconut, pan toasted
- Throw the almond flour, arrowroot, baking soda and salt in a medium bowl.
- In a separate bowl, whisk the banana, honey, vanilla, eggs and coconut milk until well incorporated.
- Add wet ingredients to dry ingredients and mix thoroughly.
- Heat oil in a medium - large sized pan till hot.
- Pour ¼ cup fulls of mixture into pan and cook 2 – 3 minutes or until bubbles appear on the surface
- Flip over very carefully and cook for another minute or 2.
- Serve with a drizzle of honey, banana slices, raspberries and toasted shredded coconut.
* Best results are obtained when using a non stick pan.
* The mix may try to run away a little bit at initial cooking stage. Simply tidy up by scraping mix back into itself to make it more round. These are meant to be quite rustic so don't be too precious with them.
* Be very careful when flipping over as it can get a little messy. If it does, simply re-flip over again until both sides are cooked. These can be quite forgiving.
* If you can't find blanched almond flour or meal, simply use regular almond flour.