Looking for an intolerance-friendly brekky idea? Something that’s gluten-free but also made from whole grains, to keep you and the kids fuller for longer? Then this is the one for you! Hidden vegetables? Tick. Fruit as a natural, high fibre sweetener? Tick. No dairy but still light and fluffy? Tick, tick and tick.
This one is easily adjusted for a salicylates intolerance – just leave out the spices. If amines are a problem, make sure your banana isn’t too ripe and don’t use any coconut. Easy and done.
Takes about 10 minutes to whip up, plus frying time, so it can even be done on a Sunday morning while the hungry troops are waiting. Double the mixture and freeze uncooked leftovers for next weekend! Serves four, but if you’ve got a really hungry husband like me, might be good to cook up some extra!
Banana & carrot pancakes
Gluten-free, dairy-free, medium salicylates
½ cup buckwheat flour (or sorghum)
¼ cup brown rice flour (or white)
1 small-medium carrot, grated
1 small banana, mashed (just-ripe if intolerant to amines)
1 tbsp psyllium husk
1 tsp baking powder
¼ tsp salt
1 egg, beaten
1½ cups rice/soy milk (or 1 can coconut milk, if tolerated)
¼ tsp each nutmeg and cinnamon (if salicylates tolerated)
rice bran oil for frying (or coconut oil, if amines ok)
Mix all ingredients together and fry in batches over medium-low heat in well-oiled pan. Add more oil for each batch and keep warm in low oven until ready to serve.
Serve with yoghurt (sheep’s, goat’s, coconut, greek, almond – whatever you can tolerate) and maple syrup (with a drizzle of tahini for mum and dad!).