Pancake is my husband’s favorite food of all time. And he is a traditionalist when it comes to it, meaning he’s not into any of fancy new versions (such as souffle pancake, which I personally love). To him, pancake is one of those perfect comfort foods that no one needs to mess with. So I get quite nervous about doing something different or experimenting with pancake recipes. One of the successful ones from the past is my “vegan coconut and cinnamon pancake” . Although he couldn’t help adding a little butter on top of the pancake, he liked the flavor.
Recipe I am sharing today also received his stamp of approval. And he was very surprised to learn that it was gluten and dairy free. It wasn’t intentional, I just wanted to use leftover rice flour from the tofu and Asian pear salad I made a few posts ago. And when I first made pancakes with butter, they came out too dark (because butter has pretty low-smoke point). So I switched to virgin coconut oil, which is my go-to cooking oil when I use banana in recipes. And since the batter is quite wet already, adding milk didn’t seem necessary. So in the end, I got these delicious sweet fluffy pancakes that happen to be both gluten and dairy free. Raspberry and banana sorbet is optional, because the pancakes are so good as they are, but if you are making them in a hot summer morning, why not? It is almost no effort whatsoever, and adds more fun and color to your lazy Sunday breakfast ;-).
- Prep and cook for 35-45mins
- Makes 8-9 pancakes
- 2 ripe medium-large banana, more ripe the better
- 1 cup. brown rice flour
- 2 tsp. double acting baking powder
- 1 1/2 tbsp. virgin coconut oil
- 1 tbsp. vanilla extract
- A pinch of salt
- 2 eggs
- 50g/1.8oz. frozen raspberries
- 50g/1.8oz. frozen banana
Mash bananas and set aside.
Sift rice flour and baking powder into a mixing bowl.
Mix in bananas and rest of the ingredients for pancake batter.
Heat a pancake griddle, or a non-stick pan over gentle heat. Add 1/4 cup of batter per pancake.
It should start bubbling pretty quickly. Cook the first side for a couple of minutes or until golden brown, and the other side a little less. As the pan gets hotter, it might need less time to cook. Set aside when they are ready.
Blitz frozen raspberry and banana in a food possessor until it reaches a desirable sorbet texture.
Serve pancakes with sorbet, and fruits of your choice. And maple syrup and powdered sugar if you’re feeling naughty ;-).
Happy weekend everyone!