Banana Flax Pancakes: NO gluten, cow's milk, egg, soy or nuts

I LOVE Pancakes and so does the rest of my family. I make them on the weekends, when we don't have the usual morning rush. Banana makes these tasty and really takes over the role that eggs usually play in traditional pancakes. The flax meal is so good for you.  Flax seed meal has high amounts of omega-3 fatty acids as well as protein, dietary fiber and lignans. Studies show that flax meal may help in the fight cancer, lower cholesterol, and improve digestive health

I came up with this recipe attempting to make more pancakes so I could freeze them to eat during the week. The funny thing is, they all end up gone no matter how many I make. I'm going to just have to make two batches and get the second out of sight and in the freezer before the little hands in my household can get to them.

 

Banana Flax Pancakes: NO gluten, cow's milk, egg, soy or nuts

Makes 16 pancakes (1/4 pour of batter).

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Ingredients:

1 banana (or 1 cup of a fruit or veggie puree.)

1 tbsp. vanilla

2 tbsp. flax meal

2 tbsp. olive oil

2 cups So Delicious Coconut Milk

2 tsp. lemon juice

1/2 tsp. salt

1 tsp baking soda

2 tsp. baking powder

2 1/2 cups Bob's Redmill All Purpose Gluten Free Flour

(optional: Earth Balance for pan or for on pancakes.)

Directions:

Measure and pour ingredients in order listed above, from wet to dry in your blender and blend until smooth. You may need to blend some as you go with a regular blender. I am using a Vitamix here.

 

Once it's blended, you can put the batter in the fridge to chill or just set it on the counter while you heat up your frying pan to medium heat.

Here is what the batter will look like.

I put a little Earth Balance, about a 1/2 tsp. in the bottom of your non-stick pan for the first pancake. Once it bubbles, you know the pan is hot enough to start cooking your pancakes.

Pour 1/4 cup of batter in the non-stick pan per pancake. Wait until you see bubbles form before you flip the pancake with a spatula. If bubbles don't form, your pan isn't hot enough.

This is what your pancakes should look like when you flip them over. Cook on the other side until cooked though. You will get a feel for the timing after your first pancake.

WARNING: The first pancake is usually your tester to see if your pan is hot enough or to hot.

Serve immediately or refrigerate even freeze to eat later. Top with your favorite pancake toppings, syrup, jam, chocolate. I like 100% maple syrup. I've been known to use the pancakes to make a sandwich with Sunbutter and honey to pack in our kids lunch boxes.

Enjoy!

The No Pain Cream Solution!

Creamy soup or velvety smooth ice cream, are things that would really ruin my week if I ate them. I simply can't eat anything that has any ingredient that is or was derived from cow's milk. There is nothing more frustrating to me than finding out, too late, that there was cream in a soup. That painful feeling in my stomach is unmistakable and it takes days to get back to normal. After many experiences like this I've learned to always ask this one simple question: "Is this soup cream based?"

In an effort to find cream to use in Pumpkin Soup or to add to mashed potatoes on Thanksgiving, or in cream based sauces, my Mom found this fabulous cream alternative and I've purchased it several times since. It's called Mimic Creme and it's almond based. They have a sweetened and a non-sweetened version and I picked it up at Whole Foods.

I most recently used it to add creaminess to a tomato vegetable soup that I made. I didn't need the entire container, so I filled up my muffin tins with the rest and stick them in the freezer. Once frozen I transferred the little painless cream hockey pucks into a Ziplock bag and put them back in the freezer. They are ready for me to add them to my soups, sauces, or to make some ice cream out of them.

Enjoy!