Vegan Chocolate Banana Pancake(Gluten & Grain free)

If something is gluten free does it mean it is healthy? Nay, lot of gluten free mixes are made up of high starchy ingredients and the taste is also not that great. So far after trying lot of different gluten free mixes and with still half left in each one of them and unnecessarily occupying my pantry space, I have decided not to spend any more money on them. But the gluten free substitutions that really works for me is almond flour for cookies, cheese cake crusts, pancakes. But for bread and cakes I still haven’t nailed out a good recipe to share with but I am seriously trying to. One thing I found in this process is lot of these gluten free mixes have some bad tasting bean flour as one of the ingredient, but the split chick pea flour that is used in Indian cuisine in lot of dishes including sweets is such a great binder. So when a saw a ripe black banana, I was all set to try this pancake with besan and it did taste good. My kids liked it and  I didn’t face any questions from my elder one, who normally ask  “Why aren’t we eating normal food"?”  when something doesn’t taste good. If you have tried out gluten free baking with not so starchy ingredients sans eggs, please do leave a comment. I would love to try it.



Preparation Time – 10 Minutes

Cooking Time – 10 to 15 Minutes

Serves – makes 5 Pancakes



Ingredients



Besan(Split Chick Pea Flour) - 1 Cup

Banana - 1

Water - 3/4 Cup

Chocolate powder - 2 Tsp

Powdered Xylitol - 1 Tbsp

Baking soda - 1/4 tsp

Baking powder - 1 Tsp

salt - pinch

Vanilla extract - 1/2 Tsp

Cinnamon powder – 1 Tsp to cover up the besan smell

flaked almonds -  5 Tbsp

Coconut oil – 5 Tsp



Method 



1) Mix the besan, salt, baking soda, baking powder, powdered xylitol, chocolate powder, cinnamon powder.

2) To this add pureed banana, water, vanilla extract and mix with an egg beater without lumps.

3) Heat a Iron griddle and once it is warm, take a ladle full of batter and make a medium sized circle and take a handful of almond flakes and slightly press it on the top of the pancake batter, drizzle some coconut oil around it and cover and cook.

4) After 1-2 minutes open the cover and see if the top portion is not sticky and well cooked, now turn over and cook the other side. Repeat the same thing for the rest of the batter and serve it with butter, honey, maple syrup or anything of your choice.

5) I served it with some home made strawberry preservers sweetened with xylitol.

 

Events

Sending this to Kid's delight - deceptively delicious hosted by Pavani an event started by Srivalli.

Also going to Julie's Christmas Delicacy event.

Posted in: glute free breakfast, how to make gluten free pancakes, how to make grain free pancake