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Gluten free Recipes with NIHKAN Green Banana flour (GBF)
Pancake & Waffle Mix

“Useful Tips”

1. Nihkan Pancake & Waffle Mix doesn’t have any banana flavour or taste in it.  It is combination of green banana flour , millets & rice flour and has mild earthy flavour. 

2. It is Sugar -free, you can use for both sweet & savory recipes.

3. Use a tsp of oil in batter to make pancakes more fluffy.

4.  It is nutritious & wholesome so you can have it anytime of your day either for breakfast , dinner or any snack time. 

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients:
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix 
  • 1large sweet potato, peeled
  • 1/2cup chopped spring onions
  • 2egg, beaten (optional for vegan)
  • 2cloves crushed garlic
  • 1/2tsp  salt and black pepper to taste
  • 2teaspoons olive oil
Instructions:
  1. Cut the sweet potato in half so it fits easily into the spiralizer.
  2. Spiralize with the smaller noodle blade of the spiralizer. Cut into smaller pieces, about 5 inches long.
  3. Mix together the NIHKAN Pancake mix, sweet potatoes, onions, egg, garlic, salt and pepper in a large bowl and mix well to combine. Add little water or milk in case you require thin consistency.
  4. Heat a large non-stick pan over medium-low heat. When hot pour the mixture making 4 pancakes.
  5. Cook until golden on the bottom, about 3 minutes then flip with a spatula. Use the spatula to press them down to flatten and cook until golden, about 3 more minutes.
  6. Serve with a topping of sour cream.

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients:
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix 
  • 1 medium zucchini, grated
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 2 egg, beaten (optional for vegan)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 2 tsp olive oil
Instructions:
  1. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and NIHKAN pancake mix until well combined. Add little water or milk for thin consistency.
  2. Heat a large non-stick pan over medium-low heat. When hot pour the mixture making 4 pancakes.
  3. Cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  4. Serve immediately.

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients for Pancake:
  • 1 cup NIHKAN (GBF) Pancake & Waffle Mix 
  • 1 cup water
  • 2 tablespoons olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sea salt
  • For the carrots
    6-8 carrots
    2 tablespoons olive oil
    1/2 teaspoon smoked paprika, salt, pepper, cumin, cinnamon

Instructions:
  1. Peel the carrots, if desired, and slice them 1/2-inch thick on the diagonal. Place in a large mixing bowl. In a small bowl, combine the olive oil, smoked paprika, cinnamon, cumin, salt & pepper. Drizzle over the carrots and mix thoroughly to combine.
  2. Transfer the carrots to a baking sheet. Roast for about 15-18 minutes, until browned at the edges and cooked through but firm.
  3. Combine the NIhkan pancake mix, water, olive oil, cumin, and salt in a mixing bowl. Whisk thoroughly to combine.
  4. Heat a large skillet over medium heat and add a little olive oil. Measure a scant 1/4 cup of the batter and pour into the pan. Repeat to work in batches of 3 to 4 pancakes at a time. Cook, undisturbed, until the edges are golden brown, about 5 to 6 minutes. Flip the pancakes and cook for another 4 to 5 minutes, until deeply golden brown. Transfer to a plate.
  5. To serve, slather a dollop of Greek yogurt and a small handful of micro greens on each pancake. Top with a large spoonful of the roasted carrots. These are best eaten immediately.

For Serving size -1 waffle

Ideal for 1 person

Ingredients :
  • 1 /3 cup NIHKAN (GBF) Pancake & Waffle Mix 
  • 1 tbsp cocoa powder
  • 1 tsp of sugar or substitutes
  • ½ cup milk or substitute
  • ¼ cinnamon powder
  • 1 egg (optional)
  • 1/2 teaspoon vanilla extract
Instructions:
  1. Mix all the above ingredients in a bowl to make a smooth batter.
  2. Heat a waffle maker/iron and pour in the
  3. Cook until the waffles are golden brown and cooked through.
  4. Carefully remove the waffles and serve with toppings of your choice like maple syrup or chocolate sauce & fruits.

 

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients for Pancake:
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix
  • 1tablespoon sugar or substitutes
  • 1tablespoon cocoa powder
  • 1teaspoon espresso/instant coffee powder
  • Pinch salt
  • 2 egg whites(for a vegan version, substitute for 1 flax egg or try without egg)
  • 1tablespoon full fat cream/coconut cream (optional but highly recommended for a true ‘tiramisu’ taste)
  • 1/4cup milk or its substitutes

For the Tiramisu sprinkling

  • 1tablespoon dark cocoa powder
  • 1tablespoon baking cocoa powder
  • 2tablespoon granulated sugar of your choice
Instructions:
  1. In a large mixing bowl, combine all the dry ingredients and mix well.
  2. Add the whisked egg whites and cream and mix very well.
  3. Using a tablespoon, add the milk of choice one tablespoon at a time until a very thick batter is formed. Set aside.
  4. While the pancake mixture is resting, heat a large frying pan with oil or butter until hot then turn the heat down to medium.
  5. Pour 1/4 cup servings of the batter on the heated pan and cover. When the edges start to go golden (2-3 minutes), flip the pancakes and cover and cook for a further minute.
  6. Repeat until all the batter is used up.
  7. Top with tiramisu sprinkling and layer with extra cream and enjoy!

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients for Pancake:
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix
  • 1/4 teaspoon ground cinnamon
  • 1 egg lightly beaten(optional)
  • 1/2 cup milk or its substitutes
  • ¼ cup yogurt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoons chia seeds
  • 1 tablespoons sugar/ honey or its substitutes
  • 1 tsp oil or butter plus more for frying pancakes.
  • 2 mashed bananas
  • Maple syrup, fresh fruit, almonds, or other fixings for serving (optional)
Instructions:
  1. In a small mixing bowl, mix together butter, honey, milk, yogurt, egg, vanilla extract, cinnamon and chia seeds. Set aside for approximately 5 minutes (the chia seeds will begin to start absorbing liquid during this time to make them a little softer).
  2. Add the pancake mix to the mixture. Add the mashed bananas.
  3. While the pancake mixture is resting, heat a large frying pan with oil or butter until hot then turn the heat down to medium.
  4. Pour 1/4 cup servings of the batter on the heated pan and cover. When the edges start to go golden (2-3 minutes), flip the pancakes and cover and cook for a further minute.
  5. Serve hot with maple syrup and fruits toppings.

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients for Pancake:
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix
  • 1 Tsp brown/refined sugar or maple syrup 
  • ¼ Tsp salt
  • 1 tbsp sweetened cocoa powder
  • 1 Tsp oil or butter
  • ½ Tsp Ginger powder
  • ½ Tsp Cinnamom powder
  • 1/2 cup butter milk
  • 1 egg (optional)
Instructions:
  1. Mix all the above ingredients in a bowl to make a smooth batter.
  2. Pre-heat frying pan on low heat. Grease the pan with oil and pour the batter.
  3. Cook until tiny bubbles & holes appear, then flip over and cook for another 1-2 mins. 
  4. Serve hot with your favorite syrup and whipped cream and fresh berries.

 

 

For serving size – 4 pancakes of 4inch diameter. Ideal for 1 person.

Ingredients for Pancake:
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix
  • 1 Tsp brown/refined sugar or maple syrup 
  • 1 Tsp oil or butter
  • ½ Tsp Ginger powder
  • ½ Tsp Cinnamom powder
  • 1/2 cup milk or milk substitutes
  • 1 egg (optional)
Instructions:
  1. Mix all the above ingredients in a bowl to make a smooth batter. Pre-heat frying pan on low heat. Grease the pan with oil and pour the batter.
  2. Cook until tiny bubbles & holes appear, then flip over and cook for another 1-2 mins. 
  3. Serve hot with your favorite syrup and dusting with powdered sugar

For serving size – 8 crepes

Ideal for 3-4 persons

Ingredients :

For Pesto

  • 2 cups fresh basil
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ⅔ cup olive oil
  • ½ cup grated parmesan cheese

For Filling

  • 2 cups roasted chicken shredded
  • 2 teaspoon oil 
  • 6-8 mushrooms sliced
  • 4 cups spinach
  • 1 cup shredded mozzarella cheese

For Crepes

  • 1 cup NIHKAN (GBF) Pancake & Waffle Mix
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup milk or substitutes
  • ½ cup water
  • 2 tablespoon melted butter/oil
  • ½ teaspoon butter for cooking
Instructions:
  1. Make the pesto by blending together basil – pinenuts. Slowly drizzle in the olive oil and blend until smooth and thickened. Add the grated Parmesan cheese, blending until smooth. Season with salt and pepper. Set aside.
  2. Prepare the fillings. Heat oil in saute pan over medium heat. Add mushrooms and saute until browned, about 4-5 minutes. Season with salt and pepper. Remove from heat and set aside.
  3. In the same pan, heat another teaspoon of oil. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
  4. Make the crepe batter by whisking together the Pancake mix and salt in a medium bowl. Whisk together eggs, milk, water and butter in another bowl. Add the egg mixture to the flour mix and whisk until combined.
  5. Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
  6. Assemble the crepes by filling them with the chicken, mushrooms, spinach and cheese. Drizzle pesto and wrap the crepes. Reheat crepes on a griddle heated to 300 degrees F until cheese melts. Serve Hot.

 

For serving size -1 waffle

Ideal for 1 person

Ingredients :
  • 1/3 cup NIHKAN (GBF) Pancake & Waffle Mix
  • 1/4th  cup rolled oats
  • 1 tsp of sugar or substitutes or 1 medium bananas chopped (for banana flaour)
  • ½ cup milk or substitutes
  • 1 egg (optional)
  • 1/2 teaspoon vanilla extract
Instructions:
  1. Place all the batter ingredients in a blender and blend until smooth.
  2. Heat a waffle maker/iron and pour in the batter.
  3. Cook until the waffles are golden brown and cooked through.
  4. Carefully remove the waffles and serve with toppings of your choice like maple syrup & strawberries