Wednesday, May 19, 2010
Banana Rice Pancakes
Before you think I'm regressing to baby food or am preparing for dentures, keep in mind that I am gluten-free AND needing to cut down on cholesterol. So I'm always looking for good breakfast alternatives (I still eat eggs, which doesn't make me a true vegetarian... )
Found this recipe in my monthly issue of Bicycling magazine. I'm an eclectic magazine subscriber... Paste (music, culture, books, movies, etc.), New Yorker, Bicycling, Vegetarian Times... oh, and Group, a magazine for youthworkers. I'm well-rounded :)
Anyway, this recipe worked well this morning. I had to make it with white rice because I didn't have time to make brown rice. I'll be trying that next.
BANANA RICE PANCAKES
1 cup cooked rice
1 ripe banana
1/2 cup milk (dairy, soy, almond = I used almond)
1 tb potato or almond flour (regular flour apparently works too)
Optional seasonings: cinnamon, brown sugar, nutmeg, vanilla
Combine all ingredients in a blender (or Cuisinart smart stick), adding more more milk or rice to reach desired consistency. Cook slowly on a griddle on medium heat. Pancakes will be moist and creamy inside when done. Serves two.
Like other new recipes, this might take a little experimentation. My first pancakes were mangled lumps, my second ones were better (recite "patience is a virtue" to yourself as they are cooking). I can't decide if they cooked better on my stainless steel pan, which I prefer, or my old non-stick, which I try to avoid using anymore.
I made the half the batch into muffins (350 degrees for 20 minutes) and will try those at lunch with some almond butter. Topped my cakes with a spot of butter and some peach jam. Nice.