I’m not just another health fad follower jumping on the Gluten Free bandwagon. I was diagnosed with Celiac Disease at 19…fast forward to 2015 and it’s been 10 years of living, eating and cooking gluten-free! It wasn’t always easy but I’ve learned a lot along the way and I’ve also grown to love the challenge of trying out and even creating recipes that are as delicious as they are healthy.
I recently came across a new recipe that I just had to try, Gluten Free Banana Cakes.
This morning my breakfast was jam-packed with protein, fiber, potassium and a flavor that’s almost too good to be true!
The ingredient list below makes about 8 mini gluten free banana cakes which is 1 serving:
chia seeds (optional)
1 spoonful coconut oil
organic maple syrup
If you are making breakfast for two use 4 eggs and two bananas.
For the mini cakes, blend the eggs, banana and chia in a food processor. Let it run until the mixture is fully liquified (it takes maybe a minute or two). Transfer to a bowl while you get your pan heated medium/low.
In your heated pan, drop in a small spoonful of coconut oil. Not only is it better for you than PAM, it also adds a subtle but delicious coconut flavor to the finished product. It’s winter here in NJ so my coconut oil is solid, I didn’t add in the batter until the coconut oil was liquid in the pan.
Using a ladle, spoon the batter in to the pan, but remember you’re making mini cakes so keep it small! You should be able to fit 3-4 cakes in the pan if you are making them the right size.
They cook pretty quickly, there’s no real science to it, maybe about 2-3 minutes on each side. Don’t be afraid to take a peak underneath and flip when they are start turning golden brown. The batter makes around 8 cakes. That’s right 8 delicious cakes for one gluten-free girl to eat with no guilt!
Now for the syrup!
Transfer some organic maple syrup into a small bowl and add in a handful of raspberries. The amount of syrup and raspberries you use is based on how many people you are serving. Take a fork and mash those beautiful raspberries, combining them with the syrup.
Drizzle the raspberry syrup mix on top of your “silver dollars” and enjoy your gluten free breakfast!