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Gluten-Free Banana Pancake Recipe: a Healthy and Tasty Breakfast

Few things are more difficult to give up on a gluten-free diet than the beloved pancake. There are quite a few gluten-free pancake recipes floating around, but most of them lack the fluffy cake texture found in the buttermilk varieties.

This gluten-free pancake recipe has a fluffy, light texture that is usually found only in a wheat flour buttermilk pancake. They fluff up in the pan as they are cooked, just like their gluten-filled cousins.

Use a whisk for stirring: it is very useful for smoothing out the lumps that are in coconut flour, beating the eggs, and combining all of the ingredients together.

Spoon the batter into the pan so the pancake will be a little larger than silver-dollar size at the largest. This ensures that they will cook evenly and will be easier to manage in the pan.

A common way to gauge when a pancake is ready to flip is by the bubbles produced in the batter when it is in the pan. Gluten-free pancakes do not have the consistency to produce those bubbles, so it is necessary to keep watching to make sure they do not become overcooked. Flip once, as soon as the pancake is cooked on one side and sturdy enough to flip. Then flip two or three more times until the pancake is fully cooked. These pancakes darken quickly, so it is important that you do not leave them unattended.

Add a favorite topping. A little maple syrup goes a long way, as the banana provides a natural sweetness. Also, a small amount of maple syrup is included in the mix. Butter or fruit also complement this pancake nicely.

Gluten-Free Banana Pancakes

Ingredients:

  • 1/4 cup coconut flour
  • 2 tablespoons flax seed meal
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, beaten
  • 1 egg yolk, beaten
  • 1 teaspoon maple syrup
  • 1/4 teaspoon apple cider vinegar
  • 3 tablespoons coconut milk (or whole milk, heavy cream, or half and half)
  • 1 tablespoon coconut oil
  • 1 banana, mashed

Directions:

  1. Heat a pan over medium-low heat with butter or oil.
  2. Whisk together coconut flour, flax seed meal, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together eggs, egg yolk, maple syrup, apple cider vinegar, coconut milk, and coconut oil.
  4. Mix banana in with the egg mixture.
  5. Add the flour mixture to the egg mixture. Stir together well.
  6. Portion into heated pan in spoonfuls. Be sure to keep the size no larger than about three inches in diameter.
  7. Flip when the pancake is sturdy enough. Flip a few times to keep the pancake from getting too dark.
  8. Serve with butter, maple syrup, or fruit.

Green Salad for Health & Taste: Healthy homemade salad & dressing tips

Forget wilted lettuce leaves and soggy sliced tomatoes. These days there is a huge choice of salad vegetables from all over the world, some mild and light, others bold and peppery, so there’s no excuse for a sad salad.

Boasting a very high water content, salad vegetables have very few calories (usually around 10 calories per cup). Raw, leafy greens are good for you – this much we know – but some are better than others. There is a simple rule: the greener the lettuce, the greater its nutritional value. Dark vegetables such as spinach and watercress have more nutrients than their lighter counterparts such as butter lettuce and the ubiquitous iceberg. Salad greens are great sources of beta carotene and vitamin C, both of which may protect against heart disease, some cancers and cataracts. Depending on the vegetable, salad greens can also be a source of iron, potassium and calcium. Remember, the dark outer leaves of a lettuce have several times the beta carotene, vitamin C and calcium that the inner leaves do so be sure to use them in your salad.

Nowadays there is a growing preference for organic salad vegetables. Depending on their origin, this ususally means that they have been grown without the use of the chemical herbicides and fumigants, synthetic fertislisers or toxic pesticides used in conventional agriculture. Many gourmets would argue that they taste significantly bitter too, with a deeper, richer flavour than their non-organic counterparts.

Whatever your salad type, it is important to thoroughly wash your greens first to get rid of any residue, dirt or even bugs that may be lurking. Your salad should be as dry as possible before you dress it, since oil and water do not mix, so invest in a salad spinner – the easiest way to dry your leafy greens. To store lettuce after you have washed it, put a damp paper towel on the bottom of a plastic container and another one of top of the leaves. This will help keep your lettuce crisp and it will last longer. Another tip to crisp up wilting leaves is to dunk them in ice cold water to which has been added a dash of white vinegar.

Some suggestions to perk up your salads. Try honey mustard dressing with romaine lettuce and Balsamic vinaigrette is great with spicy Arugula or a simple blue cheese mustard vinaigrette with rocket lettuce

Simple Blue Cheese Mustard Vinaigrette

Ingredients

3 tablespoonful of Blue Cheese

3 tablespoonful of virgin olive oil

2 tablespoonful of red wine vinegar

2 tablespoonful of honey

2 tablespoonful Dijon Mustard sauce

1/2 tablespoonful of sesame oil

Sprinkle of roasted sunflower seed

Method

Combine the ingredients in a mini blender or small jar. Season with salt and pepper to taste.