Katie's Kitchen and Beyond

epicurious:

Pork and Chive Dumplings (Gourmet, October 2008)

Happy Lunar New Year!

I’ve wanted to try making the two-ingredient gluten-free pancakes I’ve been seeing all over the web recently. The base of the recipe is just one banana and one egg, and then whatever add-ins you may be feeling! I went for walnuts, cinnamon, vanilla extract, and a little baking powder. It turned out delectable. I will definitely be making these again!

Recipe:

1 large mashed banana

1 egg

Optional add-ins:

1/4 t baking powder

1 t cinnamon

1/2 t vanilla

Mash banana, beat in egg, add desired add-ins, mix it all together, and fry them up! I made four pancakes with this recipe, about 2 tablespoons of batter per cake.

Enjoy pancaking!

Today’s goal was to create the most basic gluten free pancake possible, and I daresay I succeeded!

Here’s the ingredient list:

1/2 c plus 2 T Bob’s Red Mill GF Mix

1/2 c almond milk (I used unsweetened vanilla)

1 t baking powder

1/8 t salt

1 egg

1/2 t vanilla extract

1 t canola oil

Almond butter and honey for topping

Whisk all ingredients together and drop by 1/4 cup-fulls into a skillet. This makes a pretty thin batter and the cakes cook up very fast. Top with almond butter and honey.

I want to get better at gluten free baking and cooking in general so I’ll be on the lookout for recipes and ideas this week.

I made some delicious gingersnap molasses pancakes for breakfast. I wanted something warm and spicy to help warm me up in this chilly weather. Next time I think I’ll add more almond milk to thin them out a bit and make them more “pancake-shaped” and less “blob-shaped.” I also was out of baking powder which would have made them much fluffier. I’ll add that next time I make them.

Here’s the recipe:

Gingersnap Molasses Pancakes

1/2 banana (mashed)

1 t vanilla

1 flax egg (1 T ground flax w/2 T water, let sit)

1/4 c almond milk

1/4 c rolled oats

1/4 c whole wheat flour

1 t ginger

1/4 t pumpkin pie spice

1/4 t salt

Mix all ingredients through the almond milk. Combine dry ingredients and fold into the wet. I fried this as one big pancake, but it can easily be split up into smaller ones. Again, thin out the mix with more milk in that case.