Kathy Smart is one of North America’s leading gluten free experts, a best selling author and TV show host; she has developed this delicious, pasta-infused recipe below – perfect for celebrating Celiac Awareness month coming up in May!
Vanilla Banana Bread Pancakes
Prep Time: 3 minutes
Cooking Time: 4-5 minutes
1 cup (150 g) cooked Catelli® Gluten Free pasta (penne or spaghetti)
2 medium eggs, room temperature
½ cup (75 g) quick cooking wheat free oats
1 tsp (5ml) organic vanilla extract
1 ripe banana, medium sized
1 tbsp (15 ml) chia seeds
1 tsp (5 ml) coconut oil
dash of sea salt
1. Add all of the above ingredients in a blender and blend.
2. Heat 1 tsp of coconut oil on a non-stick frying pan and pour in batter to form pancakes. Lower heat to medium and flip pancakes when small bubbles start to form on the top.
3. Cook for an additional 2 minutes.
4. Serve with fresh bananas and pure Canadian maple syrup on top.
Per serving (1 pancake): 165.24 calories, 5.08 g fat, 1.16 g saturated fat, 0 g trans fat, 105.75 mg cholesterol, 36.58 mg sodium, 181.43 mg potassium, 25.59 g carbohydrates, 4.13 g fibre, 4.15 g sugars, 6.35 g protein.
If you enjoyed the recipe above, here are Kathy’s top 10 tips for out of the box cooking with gluten free pasta.
1.For a unique and delicious gluten free dessert, cook gluten free pasta in water with a bit of honey and a pinch of salt, then drain the pasta, combine it with ricotta cheese and meltable chocolate chips, and bake the mixture for 15-20 minutes at 350°F. Top with fresh strawberries or other fruit, and enjoy!
2.Use gluten free pasta to give a ‘creamy’ texture to your soups without adding cream or butter. Add ½ cup of pasta to your existing pureed vegetable soup recipe. Purée the vegetables together with the cooked pasta to add a unique, velvety texture that will appeal to vegan, gluten free or dairy-free eaters.
3.Avoid the need for flour by using cooked, puréed gluten free pasta to make gravy or white sauce. Adding a bit of chicken stock and a dash of gluten free tamari sauce will make a sauce that’s perfect for topping chicken and pasta dishes, or for use in casseroles.
4. Use leftover gluten free pasta to make mini casseroles in muffin tins for a portable gluten free snack. Combine leftover pasta (I like using spaghetti to make little nests) with pasta sauce, chopped green olives, mushrooms and onions. To help bind the pasta nests, add 1 beaten egg for every 3 cups of pasta. Add to muffin tin, top with fresh Parmesan or mozzarella cheese, and bake at 350°F for about 10 minutes.
5.Instead of bacon and eggs, try pasta for breakfast. Cook up your favourite gluten free pasta and add a bit of pesto or your favourite pasta seasonings. Fry an egg, sunny-side up, and serve it on top of your pasta creation. Add some fresh chopped vegetables to add colour and a boost of nutrients.
6. Try pasta salad in a jar! It’s a fun way to make – and store – a pasta meal in advance. Start with salad dressing of your choice at the bottom of the jar and then begin layering your favourite pasta salad ingredients, starting with hard veggies, such as carrots, cucumbers or peppers. Next, add any cheese or beans (I like to add goat cheese, black beans and cooked quinoa) along with cooked gluten free pasta. Add any greens, such as spinach or lettuce, next and crown the final layer with such toppings as fruit, avocado, nuts or seeds. Screw on the jar lid and SHAKE, SHAKE, SHAKE before pouring into a serving bowl.
7. For a vegan or dairy-free version of your favourite gluten free muffin, cake, bread or cookie recipe, try substituting 2 eggs with ¼ cup of cooked pasta, puréed with 1 tbsp of water and 1 tbsp of Chia seeds.
8.Turn cooked pasta into gluten free pizza by creating a cauliflower pizza crust using cooked, grated cauliflower, mozzarella cheese and ¼ cup of puréed cooked gluten free pasta to help bind the dough ingredients. Add your favourite gluten free toppings to the recipe and cover with gluten free cheese. Bake the pizza crust with parchment paper for easy removal from the oven.
9. Add gluten free pasta to smoothies for a fun way to include pasta at breakfast or snack time. Add ¼ cup of cooked gluten free pasta to any of your smoothie recipes, or try combining 1 cup of milk, ½ cup of frozen berries and 1 scoop of your favourite protein powder along with the cooked pasta. Adding pasta will increase your smoothie’s fibre content and create a thicker consistency, much like a milkshake.
10.Add puréed pasta to hummus! Yes, hummus! The structure of the cooked pasta adds a creamy consistency to hummus. Puréed pasta works well in bean dips as well.
Download a coupon to try out Catelli pasta yourself! Check out my recipe for Gluten free Mac and Cheese using Catelli pasta, one of my family’s favourites!
About Catelli® Gluten Free pasta
- Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
- Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).
- Delicious taste, smooth texture.
- Voted the Best New Gluten Free Pasta by Consumers.*
- Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
- Produced in a dedicated gluten free facility.
- Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
- Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
- 310 calories, 2 grams of fat per serving (85 g) of pasta.
- Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
- Cholesterol and preservative free.
- Easy to digest, with the great taste and texture of regular pasta.
- Available at all major retailers across Canada , in the pasta aisle.
- Suggested retail price: $2.99
* According to results of the 2015 BrandSpark Best New Product Awards survey conducted by BrandSpark International. For more information visit www.BestNewProducts.ca
** Catelli Gluten Free Pasta, Central Location Testing (CLT) Study, February 2013
Disclosure – Although I may have received products and or compensation for this review, all opinions are always my own [and my family’s].