Grain-Free Banana Pancakes

Personal Chef Victoria Corte shows you how to ditch the gluten with this pancake recipe.

By Anjelica Michael

Photo Courtesy of Brett Wiley.

Personal Chef Victoria Cortes says, “These pancakes make a lot of people happy- not just special diet people, people on ‘normal’ diets love them too.” While “grain-free” pancakes may sound different, these are sure to be gone within minutes.They are great for people on grain-free, gluten-free or wheat-free diets. Cortes also notes, “They freeze well, so I highly recommend doubling the recipe, so you can have convenient access to something nutritious for breakfast on busy mornings or for a snack on the go.” 

 

      Grain-Free Banana Pancakes

                              Yield: 28 silver dollar pancakes

                  

                        Ingredients

                        2 cups almond meal

                        ½ teaspoon sea salt

                        ½ teaspoon baking soda

                        2 teaspoons cinnamon

                        ¼ teaspoon nutmeg, freshly grated preferred

                        3 overripe medium-sized bananas, broken into thick coins

                        2 eggs

                        coconut oil or ghee to grease the skillet
                     
                                

Instructions

  1. In a medium bowl, combine the almond meal, salt, baking soda, cinnamon, and nutmeg.  
  2. In the bowl of a food processor or blender combine the bananas and eggs. Process until smooth, about 20 seconds.
  3. Add the dry ingredients and process until fully combined, about 30 seconds.
  4. Heat a cast-iron skillet over medium-low heat for 3 minutes. Add 2 teaspoons coconut oil to the skillet and spread it evenly with a silicone pastry brush.
  5. Add 2 tablespoons of batter to the skillet and use a spoon to spread the batter to the size of a silver dollar. Add two or three more pancakes to the skillet, making sure not to crowd the pancakes.
  6. Flip the pancakes once the bottom is golden brown, about 1 minute. Repeat with the second side of the pancakes.
  7. Re-oil the skillet and repeat this process until all the batter is used up.

 

Note:

If the center of the pancakes are not fully cooked before the outside turns brown, you can finish cooking the pancakes on a cookie sheet in a 400 degree oven for about 3 minutes.

 

Serving Size: 4 small pancakes

Servings Per Recipe: 7

 

Nutritional Content Per Serving:

273 calories

19 grams fat

10 grams protein

4.5 grams fiber

13.6 grams carbohydrates

 

Photo Courtesy of Brett Wiley

Chef Cortes works as a personal chef, food stylist and teaches cooking classes. Later this year, you will be able to purchase her line of grain-free crackers at gourmet shops around Northern Virginia. She is convinced of the healing power of food and her specialty is filling the fridges of her clients with REAL food. 

To learn more about Chef Cortes and her services, visit victoriacortes.com 

 

 

 

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