Tag: school lunch

Grain Free Banana Pancakes | 3 Ingredient

These grain free banana pancakes are so easy to make, and only have 3 ingredients. You can add more if you like, but they get by just fine with the 3! You can make them nut free, by replacing the peanut butter with a flour of your choice, or a Protien powder. Obviously the flour you use will depend on whether they remain grain free or not!

Nut free

Replace the nut butter with a flour of your choice:

Wheat flour, almond flour, spelt, gluten free flour, buckwheat, coconut flour, oat flour and tapioca would all work. Or use a protien powder of your choice (we use this one).

Nut Free and Grain Free

Use either coconut flour, almond meal or tapioca. Make sure you add the baking powder (or 1/3 tsp baking soda + 1 tsp vinegar if your store brought baking powder isn’t grain free) when you use these flours as it helps to add lift with the addition of the flours and keep the pancakes fluffy!

My kids love these grain free banana pancakes for afternoon tea, or a quick, easy breakfast. Sometimes I pour the mix into my muffin tray and bake them … I guess that would make them ‘Puffins’? ‘Mancakes’? ‘Muffcakes’? Haha – you decide, just know that whatever you call them, you need to be comfortable with the level of awkwardness that results if your child might name them to their neighbour, or the supermarket checkout operator … In any case if you’d like to bake them, pour into muffin tray and bake at 180℃ for about 10 minutes or until they are cooked in the centre. (They will puff right up in the middle, then ‘deflate’ when taken out of the oven).

Options:

So you can also add the following to the pancakes which would then not make them ‘3 ingredient pancakes’ but would still make them super quick, easy and versatile!

  • 1/2 tsp Cinnamon
  • 1 Tablespoon protien powder
  • 1 teaspoon baking powder (I highly recommend adding this, it helps to keep them light and fluffy)
  • A handful of frozen berries

I have been known to include ALL of the above at once!

You can also cook these in the waffle iron – they come out delish and are also great for lunchboxes!

If you make these don’t forget to let me know, leave a comment, and share them by tagging Chef Ashton on Facebook and Instagram.

Print Recipe

3 Ingredient Banana Pancakes

These Banana pancakes are so quick and easy to throw together. They are naturally gluten and dairy free, and there are several variations you can use to suit your preferances and dietary requirements.
Prep Time10 mins
Course: Breakfast, Dessert, lunch, lunchbox, Snack
Cuisine: Gluten free, Grain free
Keyword: coconut free, dairy free, gluten free, grain free, nut free, pancakes, treats
Author: Kayla

Ingredients

  • 2 eggs
  • 1 banana
  • 1 Tablespoon peanut butter (or any nut butter)

Instructions

  • Either mash the banana and add the eggs and peanut butter, stir to combine or whizz the whole lot up in the blender, or with a handheld blender.
  • Fry with some coconut oil, or other neutral tasting oil, on low – med heat until bubbles begin to form and pop. Then flip and brown on the other side.
  • We enjoy these with coconut yoghurt and berries

Notes

To make these nut free replace the nut butter with a flour of your choice, wheat flour, buckwheat flour, gluten free flour, spelt flour and coconut flour would all work. You can also use a Protien powder of your choice instead of nut butter or flour as well. 
If you have some extra time, you can add 1 tsp baking powder to the mix, it helps them to rise and adds a bit of fluffiness. 
 
 

Kayla

Seed Crackers – Gluten and Dairy Free

These homemade, gluten free and dairy free seed crackers are so easy to make, and much cheaper than store brought varieties. Great for dipping in hummus, nut butters and more!

They make a great addition to any birthday party spread, or shared snack plates. They go especially well with some homemade hummus.

Made with sunflower seeds, pumpkin seeds, flaxseed (linseed) and sesame seeds – and not much else! Just some water for soaking and a tiny bit of flour to bind. Then seasonings if you wish. I have listed salt as a must, but you can also add pepper, paprika, garlic powder, cumin, chilli, nutritional yeast, or whatever other seasonings you might enjoy.

You need to be a little bit organised to soak the seeds the night before making (or soak in the morning and make in the afternoon). You could probably soak for half an hour to an hour and they’d still turn out great. But I like to soak them for longer to sprout the seeds first.

Why spouted seeds?

Because, sprouting can increase nutrient levels in the grain, legume, vegetable, nut or seed being sprouted. Sprouts also contain lower levels of antinutrients, making it easier for your body to absorb all the nutrients they contain.

What flour to use? 

We like using tapioca or buckwheat flour – it’s only a small amount so you can basically use whatever flour you have handy. Wholemeal, wheat flour, spelt flour, gluten free flour blend, tapioca, rice flour and buckwheat are all suitable for this binding job. 

These are my favourite gluten, and dairy free crackers by far, I hope you enjoy them as much as my family does! 

Print Recipe

Seed Crackers – gluten and dairy free

These homemade, gluten free seed crackers are so easy to make, and much cheaper than store brought varieties. Great for dipping in hummus, nut butters and more!
Prep Time10 mins
Plus time to soak the seeds before making1 d
Course: lunch, lunchbox, Snack
Keyword: coconut free, cracker, crackers, egg free, gluten free, grain free, nut free, paleo, seed crackers, seeds, soy free
Author: Kayla

Equipment

  • Food Processor

Ingredients

  • ½ cup Sunflower seeds
  • ½ cup Pumpkin seeds
  • ½ cup Sesame seeds
  • ½ cup Linseeds (flaxseed)
  • ⅓ teaspoon Salt
  • sesame seeds to sprinkle on top
  • 1 teaspoon flour (heaped) (your choice of flour: wholemeal, gluten free, buckwheat, tapioca)

Instructions

  • Put all the seeds in a bowl togther. Cover them with water. Soak the seeds overnight.
  • Next day: Preheat oven to 180°c. Drain the seeds, the linseeds would have 'gelled' overnight and will be slimy and coated in the water (this is what helps to hold the crackers together) just drain off any excess water as best you can.
  • Put the seeds in the food processor and process until it becomes a light paste but still has some visible chunks of seed.
  • Mix in the flour and salt.
  • Oil two baking sheets the size of your baking tray. Place half of the mixture on each sheet. Oil two more sheets and place on top of the dough.
  • Roll out between the two baking sheets to about 2-4mm thin. I often just use my hands to gently press them down and spread them out. Carefully, slowly peel off the top sheet.
  • Scour cut marks into the dough so they easily break into squares when they are done.
  • Sprinkle with some more salt and sesame seeds. Bake for about 20 mins.
  • Sometimes the edges are done first, but the middle isn’t crisp yet, if this is the case, break the crackers into squares then put the middle pieces back in to crisp for a further 5 – 10 minutes.
  • Let them cool on the baking paper, then try not to eat them all at once! If you happen to have any left over, they store in an airtight container for about a week.

If you make any of my recipes don’t forget to tag me on Facebook or Instagram. And if you have any questions about the recipe, or anything else don’t hesitate to ask!

A stack of gluten and dairy free seed crackers scattered with sunflower and sesame seeds

Kayla