My small must-eat of the moment are my banana and cranberry gluten free pancakes. They are light, super healthy and the taste is amazing.
It’s ultra quick and you can freeze them. Ideal in the morning at breakfast, to take with you to the office for a quick bite or to serve with a salad for example.
They replace bread, and are suitable for a snack. Just pop them in the toaster and it’s perfect!
For 10 pancakes:
- 1 large ripe banana or 2 small ones
- 50 g of semi whole rice flour
- 30 g of corn flour
- 1 sachet of no-gluten yeast
- 2 eggs (replace by 20g of grape seed oil for the vegan version)
- 35 ml of almond milk.
In a bowl, crush the bananas until you obtain a very smooth texture. Add the yolks to the bananas and beat into snow peaks.
Pour the egg whites in the preparation and mix. Progressively add the rice and corn flour, mix again. Same thing with the milk.
Heat your pan at low flame (about 3-4 on induction plaques.). Imbibe with grape seed oil using a paper towel.
Pour a big spoon of the preparation and spread gently so you have a circle the size of a pancake. Do not flatten.
Turn over the pancake, it should be brown and cooked on both sides.
To be enjoyed with fruit, honey, maple syrup... Yum!
