I'm putting together recipes for the upcoming holidays; you know, stuff like pumpkin pie, Christmas cookies, etc. and am looking for requests. If there's a recipe that you're looking for which has been modified for a gluten-free/casein-free diet, let me know. I may be able to find or modify one for you.
Today, I'm going to share my kids' absolute favorite pancake recipe (Man, I'm starting to detect a trend here--think I like bananas much?). Now, I adore pancakes--specifically, banana pancakes. So when I found this recipe in "Special Diets for Special Kids" by Lisa Lewis, I had to try it. The recipe actually comes from the U.S. Rice Council (I know, I had no idea they existed either). It is outstanding.
1 1/2 cups rice flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. xantham gum
1 1/4 cups water
3 Tbs. Vegetable Oil
2 Tbs. Honey
2 egg yolks, beaten
2 large bananas, mashed (or one 6 oz. jar baby bananas
1/2 cup chopped walnuts (optional)
2 egg whites
Combine dry ingredients in a medium bowl. Stir in water, oil, honey, egg yolks, bananas and nuts.
Beat egg whites in another bowl, until stiff peaks form. Fold egg whites into batter. Cook pancakes in a hot, oiled griddle or frying pan. Serve with real maple syrup. Yum!
Hint: Beating the egg whites separately isn't required. You can just put the eggs into the batter without separating them. However, beating the egg whites separately and them folding them in produces a lighter, fluffier pancake.