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HomeDanceSarah Chisholm's Gluten-Free Banana Pancakes With Berry Chia Jam

Sarah Chisholm’s Gluten-Free Banana Pancakes With Berry Chia Jam


With three stress fractures in her tibia, Sarah Chisholm retired from Ballet Arizona in 2014 at solely 23. Unsurprisingly, she felt misplaced—till a chef buddy identified how a lot she’d all the time liked baking, and prompt she see what restaurant life was like. Working her manner up from scooping cookie batter and sweeping flooring, Chisholm ultimately turned govt pastry chef for Chamberlin Hospitality, together with St. Francis restaurant and the Phoenix Public Market Cafe. Final 12 months, she launched her personal on-line firm, Wild Rye Baking Co., which sells mixes for muffins, pancakes and extra, together with vegan and gluten-free choices.

One among her greatest sellers is an almond-flour pancake combine, primarily based off of what she used to make for herself within the mornings when she was dancing. “There are waffle individuals and there are pancake individuals—and I’m pancakes all the way in which,” she says. “They remind me of mornings with my mother, however I additionally wish to really feel energized and never have a sugar crash.” Go to wildryebaking.com to search out the combination, or do that variation utilizing oat flour.

Banana Pancake Substances

• 2 cups oat flour 
• 2 tsps baking powder 
• 1/2 tsp salt 
• 1 ripe banana 
• 1 egg 
• 1 cup milk (any type)

Instructions

1. Preheat your griddle or cast-iron pan. 
2. In a medium bowl, whisk collectively oat flour, baking powder and salt. 
3. In a big bowl, mash banana properly with a fork, then add egg and milk, mixing collectively till properly mixed. 
4. Pour dry elements into moist elements and blend till simply mixed. 
5. Grease your griddle or pan calmly with olive oil or butter and, utilizing a 1/4-cup measure as a scoop, pancake away to your most well-liked doneness, flipping midway via. 

Picture by Neal Mei Images, courtesy Chisholm.

Berry Chia Jam Substances

• 2 cups berries (contemporary or frozen)—raspberries and blackberries are Chisholm’s favorites
• pinch of salt 
• 1/2 tsp vanilla extract or vanilla paste
• 1 tsp lemon zest 
• 2 tbsps chia seeds

Instructions

1. In a small saucepan over medium warmth, prepare dinner berries, salt, vanilla and lemon zest till berries are starting to interrupt down and their juices are effervescent. 
2. Add in chia seeds and stir properly till there aren’t any clumps.
3. Take away from warmth and permit to chill and thicken for no less than half-hour to an hour.

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