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Cinnamon plantain pancakes with baked apple slices

I’d actually never conquered gluten-free pancakes before coming up with this recipe for cinnamon plantain pancakes. Well, to be totally honest I’d never really tried. I have an amazing buckwheat pancake recipe that uses a combination of buckwheat and all purpose flour. I did once try it with just buckwheat flour, but it wasn’t a pretty situation. I’ve been having luck with plantains in baked goods lately, so I figured I’d use them as a base for pancakes.

It was a good idea, indeed! These cinnamon plantain pancakes are fluffy and delicious. Plus they’re super healthy. Totally vegan and gluten free, and lots of nutrients from the flax seeds and quinoa flour. Plus the apple sauce in the batter and the baked apple slices on top, you definitely don’t need to feel guilty about adding an extra pancake to the stack on your plate.


3 apples
1 lemon
1 tbsp agave
3/8 c flaxseeds
1/2 c warm water
2 plantains
1/4 c apple sauce
1/4 c coconut milk
2 Tbsp olive oil
1/4 c quinoa flour
2 Tbsp corn meal
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp kosher salt
Fresh nutmeg
Canola oil


1. Let’s start with the apples. Get them peeled, cored, sliced, and into a bowl of cold water, along with the juice of your lemon, and about a tablespoon of agave. Let soak for at least half an hour, then drain and place on a parchment paper lined cookie sheet.

2. Sprinkle the apples with a bit of cinnamon then bake them in an oven set to 350 degrees fahrenheit for 45 minutes, stirring once along the way.

3. Grind flax seeds then stir in warm water, let sit for at least five minutes to form your flax egg.

4. In a large bowl combine quinoa flour, corn meal, sugar, xanthan gum, cinnamon, baking powder, kosher salt, and a heaping pinch of freshly grated nutmeg.

5. Peel plantains and chop them into smallish pieces. Drop them into your food processor along with the flax egg, apple sauce, coconut milk, and olive oil. Pulse until smooth, then gradually add your dry ingredients.

6. Preheat a large nonstick pan over medium heat. Do not use high heat! You need to use medium, otherwise the outsides will burn.

7. Add a bit of oil to the pan, then scoop about 1/4 of a cup into the pan. Immediately use a rubber scraper or the back of a spoon to spread the batter out into a circle.

Unlike traditional pancakes with these you won’t be able to see tiny bubbles warning you it’s time to flip the cakes. Instead, watch for the bottoms to begin to smoke.

Keep cooked pancakes warm in the oven while you make them one or two at a time.

Serve with baked apples and maple syrup.



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