Hello September….. Scary.
In My Kitchen September. I’ve made these Gluten Free Banana Pancakes quite a few times this month for some of the special people in my life that can’t eat gluten, but also because I have fallen in love with them too. Bananas and Strawberries, salty hot chilli pancetta with maple syrup, yum.
Lots of things happened in my kitchen this month from wedges of golden roasted Pork to gifts of olive oil and lots and lots of cakes- some you have seen and some not quite yet……..
I bought this piece of Crispy roasted Pork in Hurstville, Sydney at a butcher shop that sells both roasted Pork Knuckle and Pork in whatever size chunk you would like for $22.00 a kilo. This piece is 1/2 a kilo and a very affordable $11.00. We ate some in a salad and the rest I made into a Thai style sweet and sour. Sigh….
I attended a great dinner at Doltone House at the beginning of the month for the Italian trade commission, promoting organic produce. You may have seen some of my delicious dinner pictures on Instagram. This great packet of puffed Farro (spelt) has added crunch to my breakfast fruit and yoghurt, I’ll be sad to see the end of it .
Next, you know that I have an affiliation with sugar, cakes are a bit of a thing for me, but strangely I was invited to the launch of a sugar free icing mixture, Natvia. The product was launched at the Classic Cupcake Co in Mosman, where we did a hands on baking session using Natvia. Its a natural plant product that can be used in place of sugar for baking and icings. The most impressive thing for me was learning about the Australian Story behind this now internationally distributed product. It was started by co- founder Sam Tew who started looking for a healthy sugar alterantive for his wife when she contracted gestational diabetes. This natural Stevia plant sugar is now distributed all over the world and Sam is passionate about spreading the good health message by supporting children’s garden projects and funding healthy cooking classes for kids, amongst other things. Well worth trying if you are avoiding sugar or would like to cut down. Available in the supermarket.
And finally I have a bottle of Alto Olive Oil from The NSW Southern Highlands. I have visited Alto and it remains one of the most memorable weekends of food and wine and olive oil that I have had. This years harvest has just been bottled and this is a limited edition 2014 blend given to me by friend and marketing manager Westerly Isbaih.
All together a very tasty month….here’s the recipe for my simple Gluten Free Banana Pancakes with Maple Strawberries and Chilli Pancetta
- 1 smallish banana
- 1 egg (70gm freerange)
- ¼ cup (40gm/1.4oz) gluten free Self Raising flour - I used Aldi it's got extra lift, if you are using another brand add ½ tespoon baking powder.
- 1 teaspoon sugar
- ½ teasp Vanilla paste (optonal)
- 2 teaspoons butter
- 250gm/ 8oz (1 punnet) strawberries ½'d
- 2 Tablespoons maple syrup
- 100gm chilli pancetta
- extra banana to serve
- Mash the banana with a fork in a small bowl. Add the egg and mix well with a fork till combined. add the vanilla if using and the sugar. Mix well the add the GF flour and stir in.
- Put the strawberries and maple syrup in a small pot or a microwave safe jug. Heat till the syrup is hot and the strawberries just sart to soften.
- Cook the pancetta in a frypan with a little oil and set aside.
- Add the butter to a clean preheated frypan and spoon in ½ of the pancake mix. Cook till browned and then flip over. The pancakes will take slightly longer to cook so turn the heat down a little. They will be fluffy and cooked through. Continue with the other half.
- Serve with a little extra maple syrup, strawberries, pancetta and extra banana.
In My Kitchen is hosted each month by www.figjamandlimecordial.com. Drop Celia a line if you’d like to join in…………