Recipe: Like, the best gluten-free banana pancakes ever

I’m not gluten-free and definitely not vegan (I mean, have you not heard of pork belly) – so why are all the recipes I post annoyingly “vegan-friendly” or “gluten-free”?

I just want to post all the things worth sharing ok so get off my back. (Yes, I am actually talking to my own judgmental voice in my head rather than all those other people in the universe who so passionately care about my opinions). Because vegans usually have to deal with a lot of hidden avocado and the tinge of coconut in everything they taste. And gluten-free stuff (in my experience anyway) is either dry, heavy or stodgy (not exactly things you find yourself craving). So if I come up with something which doesn’t taste like the food restrictions you’re reminded of every morning, lunch time, afternoon tea-break or dinner then I’m sorry, I just have to post it.

Oh and (as all of my family know after being exposed to my, I’m sure, non-irritating rants about clean eating fads) I am definitely not promoting all this vegan and gluten-free dieting that people are doing for no apparent reason. Fortunately for you, I will not bore you with my ramblings today (perhaps another day) and will start typing up the recipe..

Untitled2

Quick note: recipe vibe = crazy-quick/filling/not unhealthy/satisfying breakfast or dessert which you honestly don’t want to cover up with any syrup, chocolate or anything else that may detract from the natural sweetness and flavour of the Great Banana. I usually pour the whole mix into a small pan to make one GIANT fluffy pancake which can’t help but put me in a good mood in the morning.

So please PLEASE don’t be deceived by the pictures because I really just added the garnishes for decoration and eye-candy.

IMG_2105[1]

Serves 1

Ingredients

1 egg

1 ripe banana

about 4 tbsp gluten-free self-raising  flour

Method:

  1. Mash up the banana.*
  2. Add the egg and whisk it all with a fork.**
  3. Mix in the flour. ***
  4. Fry in a pan on a low heat (wait a while until bubbles appear so you don’t end up witth raw batter) and until golden brown.

Notes

*the riper it is, the smoother you want it. If it’s not very ripe, make sure you leave large chunks of it unmashed, otherwise it won’t be sweet enough.

**the more time you have to whisk, the lighter your pancakes will be 🙂

***until thick lava-like consistency (although it really doesn’t matter too much. If you find out it’s too runny in the pan, it just means it’ll look a bit weird and people will start wondering what the hell you have on your plate but it’ll taste just as good so don’t sweat it.)

Recipe: Unbelievably lazy banana pancakes (vegan-friendly)

Let me rephrase, banana pancakes for unbelievably lazy people. Woo! I don’t know if I can even call this a recipe because they turn out different (differently?) every time, but they usually satisfy my bananary cravings. I have literally had them for breakfast before, cheekily doubled the recipe for dinner and they have definitely made me too full once or twice when I’ve eaten them for dessert and probably shouldn’t have had that earlier second helping of rice.

IMG_1893

You can do whatever you like with these: I’ve had them with fresh or stewed berries before, added a bit of yoghurt or (impatiently) let a square of dark chocolate melt on top – err yum! You could totally throw in some toasted nuts, dessicated coconut, fro-yo! Aaaaanything.

Makes 3 small pancakes – suitable for a second breakfast or dessert after a light (or, in my case, any) dinner.

Ingredients

  • 5 tbsp self-raising flour
  • 4 tbsp milk
  • 1 ripe banana (I like to keep it partially unmashed. I mean I would never say no to some caramelised banana chunks. Or sometimes, when I’m feeling really bananary, I mash about 3/4 and rip up the rest into the mixture.)

Method

  1. Mash the banana.
  2. Mix in the milk.
  3. Fold in the flour.
  4. Fry, pressing down a little, a little oil (coconut oil is the best because I love the nutty fragrance it gives!)

IMG_1899

Love a good healthy but actually nice tasting plate of food!

I know they don’t look like the fluffiest stack of pancakes with an action shot of maple syrup being drizzled over and the (in my opinion) not-always-called-for rashers of crispy bacon sat on top, but number 1: I don’t think they particularly need any sweetener if your bananas are ripe enough and you have some nice accompaniments with it. And number 2, you’re just gonna have to bear with me and my amateur picture-taking skills until I become a pro at using my currently under-achieving DLR, which isn’t fulfilling its full potential at the moment.

Recipe: (Quick) Bircher muesli

Apart from the creamy, delicious, cold-porridge aspect of bircher muesli, I know the point of it is that it’s a make-ahead breakfast for those rushed or lazy mornings where you just want to roll out of bed and be able to put some food in your mouth with minimal effort and/or unappetising post-breakfast oatiness to wash up after the meal. But for me, the prep beforehand makes breakfast more effortful. Sometimes I just crave that bircher muesli goodness without having to wait hours for all the ingredients to meld together.

What is bircher muesli though? Overnight oats. Cold/summery porridge. And it doesn’t require any cooking. Overnight bircher to me tastes too much of raw oats and everything merges together to give one bland texture (plus it doesn’t look too appetising, let’s be honest). So this is perfect if you want to keep the crunch of the almonds and the flavour and mouth-feel of the dried fruit.

IMG_1394 IMG_1398 IMG_1396 2 IMG_1419 2

So here’s my speedy muesli which satisfies my cold-porridge cravings – try it out if you want low-maintenance oats in the morning that are neither burning hot (I mean who wants their patience tested in the morning when you’re still wiping the sleep out of your eyes) or still have that raw edge to them (do oats have edges?). Enjoy! 🙂

Serving: 1 small (but filling!) bowl

Ingredients

  • juice of 1 orange
  • 2 handfuls of rolled oats (finer oats, rather than the big organic oat flakes – e.g. I use Quaker’s)
  • 1 handful of (toasted) flaked almonds
  • 1 sprinkling of dried currants
  • 1 spoonful of yoghurt/splash of milk

Method

  1. Juice the orange into your serving bowl.
  2. Mix roughly 2 handfuls of oats into the juice with a spoon.
  3. Whilst the oats absorb the fresh citrus-y orange juice, toast the almonds if they’re not toasted already. Add to the oats along with the currants and mix.
  4. After a few minutes of soaking and absorbing, fold in a spoonful of yoghurt or a little milk (I quite like almond.)
  5. Serve with some fruit for freshness.

Recipe notes:

  • I don’t like soaking oats in milk or yoghurt too much because it infuses a raw oaty taste into the whole thing (one reason why I use fresh juice rather than more dairy). So just experiment with how much you use and for how long to find the taste you like.
  • Easily made vegan by using almond milk instead of yoghurt (I think soya yoghurt/milk would have too strong of a flavour)
  • I like to be able to taste the orange so I don’t overpower it with too much yoghurt (especially if it’s natural yoghurt).
  • Really good with grated apple – this is traditionally seen in bircher muesli but it browns über quickly, so the muesli loses its fresh taste and look (and also, graters are really annoying to wash. AmIright?)
  • Use any dried fruit and nuts you like! (raisins, apricots, toasted walnuts..)
  • I recommend folding in the seeds and juice of a passion fruit! 😀 Adds sharpness, texture and a nice orangey-yellow colour too. Yum!