GLUTEN FREE BANANA PANCAKES

GLUTEN FREE BANANA PANCAKES

1 ripe banana (for best results, freeze all overripe bananas, remove one from the freezer and thaw, 10 sec. in microwave , before making. The banana flavor masks the GF flour flavor and adds to the texture)
1 large egg
1 cup rice flour blend * see recipe below
3/4 C almond milk
3/4 tsp xantham gum or guar gum
1 Tbsp brown sugar
2 Tbsp olive oil
3 tsp baking powder
1/4 tsp salt
Wisk all ingredients together, pour 1/4 cup of batter at a time onto skillet. Cook pancake until bubbly on top, flip.
These pancakes hold together well, you can make letter pancakes with the batter. My kids love to do this!!!

* make sure the syrup is gluten free. We only used 100% maple syrup for a long time. However, with the price currently being $17.99 a bottle, I found a recipe for homemade syrup. This is from the book Miserly Mom's by Jonni McCoy

HOMEMADE SYRUP
2 Cups sugar
1 Cup water
1 tsp maple extract
1/2 tsp vanilla
Bring water and sugar to a boil, stir until it appears to be thickened. The longer you boil, the thicker it will become. Add flavoring as it is cooling. Store in refrigerator.

BAKED CHICKEN WITH BAKED PINEAPPLE SIDE DISH

BAKED CHICKEN

Rinse chicken legs, with or without thighs attached, with water and place in 10 x 13 pan. Sprinkle generously with olive oil, salt, pepper, minced onion and Mc Cormick( all Mc Cormick spices are GF) chicken grill seasoning. Bake uncovered at 350 degrees for one hour.




BAKED PINEAPPLE

Mix : 3 beaten eggs
2 Tbsp rice flour blend*
1/2 Cup sugar
1 20 oz. can of crushed pineapple drained


Crumb: 1 Cup Gluten free bread crumbs*
1/4 Cup earth balance buttery spread(this is at whole foods and is dairy free) melted.


Mix all but 1/2 Cup crumbs with pineapple mixture. Pour into 9 x 12 baking dish. Sprinkle with remaining crumbs. bake at 350 degrees for 40 minutes.

* Bette Hagmans's rice flour blend - 2Cups rice flour, 2/3 C potato starch flour, 1/3 C tapioca flour. Blend together, use what is needed and the place the rest in a ziplock bag for later use.

* GF bread crumbs - I save all extra pieces of bread; heels, leftover french toast, etc.. and place them in the freezer. When I have time, I defrost the bread and place it in a food processor to make bread crumbs. I then place all extra bread crumbs in a ziplock bag and freeze for a later use.