One of our friends, with a very special tummy was coming over from London to stay for the weekend. He could only eat gluten-free foods, no sugar, some fruits but not all, a lil’ bit of this ‘n’ a lil’ bit of that and I was EXCITED!!. I like having weird requests like this. It translates into ‘time for creativity!’. So after much wandering around Paris scavenging ingredients, I made quinoa with the sassy sauce for dinner and quinoa balls for dessert and I remember him saying this is the first time he has eaten soo much in a while and had gotten used to just having steak and chips. He was very happy and so was I.
In the morning, armed with rice and chestnut flour, these were the banana pancakes I made for breakfast. I remember when he woke up and he said, “hmmmm Aijay, that looks good but I can’t eat it, sorry”. I giggled and said, Oh my friend, do you remember where you are? I’ve got you. Sit down and enjoy mon petit :-). So this morning I had some bananas lying around and I decided to make these lovelies again dressed up a little with red-berry coulis. And here it is my friends, gluten and sugar-free banana pancakes. So light, fluffy and soft, it’ll literally melt in your mouth.
- I have used rice and chestnut flour here because I was just fascinated that such a thing exists but you can use other gluten-free or even normal flour here. I have made it both ways and it still tastes awesome.
- You can also use sugar here instead of agave
- Lastly, I had sunflower and pumpkin seeds at home and that’s why I used it here but other nuts and seeds work well too. Infact the very first time I made something similar for my dear teacher and his family, I used a combination of almonds, cashews, walnuts, pumpkin seeds, sunflower seeds and brazil nuts and it was fab fab I tell ya so work with whatever you have ok.
For the pancakes:
- 155 g rice and chestnut flour
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup rice milk
- 2 Tbsp sunflower oil
- 1 Tbsp Agave syrup
- 1 tsp natural vanilla essence
- 2 very ripe bananas (mashed)
- knob of butter
- 80 g seed mixture
- 2 tsp Agave or honey
Wan’ a coulis topping like this lady? Or just to decorate your plate?
- 150 g red fruits (I used frozen)
- ½ cup water
- 2 Tbsp agave (use ¼ cup of sugar here if you like it sweet)
Make the pancakes:
- Add all the dry ingredients in a bowl and mix by hand with a wire whisk
- Add the rest of the wet ingredients (except banana), keep mixing with your whisk until you get a nice smooth paste and then add the mashed banana giving it a final mix and you’re good to go.
- Ladle your pancakes onto a hot griddle or frying pan and cook until bubbles appear then flip to cook on the other side for a minute or so.
- Pile them up with parchment paper between each pancake and keep warm until ready to eat.
Make the seed topping:
- Heat butter in the pan until melted then add the nuts and cook until they start to brown and the pumpkins start to pop (I like the sound). This happens in about 3 mins but depends on your heat.
- Now add the Agave or honey and continue to stir and cook for another minute or so and it’s done.
- Note: the seeds or nuts start to clump together into sticky crunchy clusters as they cool.
Make the coulis:
- Mix all the ingredients in a saucepan and heat until the fruity mixture starts to bubble and the fruits are all soft.
- Turn off the heat and blend the mixture with a hand-held blender or whatever you’ve got.
- Pass through a sieve and et voilà your coulis is ready to pour over your pancakes or used as a garnish.