Multiple Sclerosis Friendly Recipes

3 Ingredient Banana Pancakes

3/29/2020

Finding specific ingredients at the store right now is challenging. That's why I wanted to share this very simple pancake recipe that only calls for 3 ingredients. More importantly, 2 out of 3 of the ingredients can even be swapped out for whatever is currently on hand.

For example, for the flour, you do not have to used rolled oats, you can substitute any flour you have, this can be wheat flour or perhaps rice flour or a gluten-free blend. You will need bananas, but regarding the milk, if you do not avoid dairy, feel free to use cow's milk. However, if milk is hard to come by you can just use straight up water.

One thing I have been noticing at the store lately, is that if there are items left in the baking section, these are predominately the gluten-free ingredients. I bet this partially stems from the price of these items, but I also wonder if they are left behind because many people are not sure how to utilize these gluten-free products. The recipes I share typically use ingredients that are not the norm, but I will be sharing more gluten-free recipes so you are equipped if you are in the situation where you are bringing home ingredients you might not be familiar with.

To tell you the truth, I was a bit skeptical when I first started making these pancakes, but I was pleasantly surprised by their very pancake-like consistency and banana flavor. So if you are in a pinch (or even if you just want some really good pancakes) I hope this recipe will help you ensure your family has a wholesome breakfast with these pancakes.

Banana Pancake Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

2 cups rolled oats (can substitute any flour you have on hand)
3 bananas, peeled and broken into small pieces
1 cup plant-based milk (can substitute with any milk you have or even just use water)
Optional: 1 Tbsp maple syrup or honey for added sweetness

Instructions:

Add all ingredients to a blender and blend until the batter is smooth. If the batter is too thick, add more water a 1/4 cup at a time.
Heat a non-stick pan over medium heat (if using non-stick, no need for oil).
Add about 1/4 cup of the batter at a time to the pan and let the pancake cook until small bubbles form, then flip and cook on the other side.
Yields approximately 6 pancakes.

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Strawberry Shortcake Biscotti

3/22/2020

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While I was sipping my coffee the other day, I was really in the mood for something sweet to pair with it. At this moment a documentary on Italy came on TV and a light bulb went off...I should make biscotti!

One hiccup, however, is that I have never made biscotti. So I was a little intimidated, as in my mind it seemed like this would be really advanced baking. But as it turns out, it really wasn't that difficult. Biscotti are basically twice-baked cookies, so while it does require a bit of patience, it isn't too different than making cookies. They just sit longer in the oven. So go ahead and give it a try!

Strawberry Shortcake Biscotti Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

3 1/2 cups almond flour
1/4 cup tapioca or arrowroot flour
2 tsp baking powder
1/2 tsp salt
1/4 cup maple syrup (can also substitute honey)
2 tsp vanilla
1/4 cup water
1/2 cup fresh diced strawberries

Instructions:

Preheat oven to 350°C and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients, then add in the maple syrup, vanilla, and water and mix to combine.
Gently fold in the diced strawberries.
Place the dough on the parchment lined baking sheet, wet hands if the dough is sticky and shape into a long rectangle that is about 1/2 inch high. (Make sure the width is not too wide because you will need to cut the long after the first round of baking, I just made sure it was not wider than the blade of the knife I used for cutting in the next step, although next time I will make a narrower log.)
Bake in oven for 20 min. Then remove and let cool, the longer you let it cool, the easier it will be to cut...I only waited 10 min, but wait at least 30 min, if possible :).
Once cooled, cut the log into about 1 in slices (see picture below).
Set oven to 250°C, and place the slices back on the baking sheet with the cut side down.
Bake 20 min, then flip and bake another 20 min.
At this point you can either turn off the oven and let the biscotti sit for another hour or two while the oven cools to become very crispy, or your patience has already been tested enough (like mine) and you take the biscotti out of the oven now and enjoy!

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3 Ingredient Banana Pancakes

Strawberry Shortcake Biscotti

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