If you ever felt like you wanted to know more about me the first thing I’d tell you is that I’m really into pickles…. I suppose that is pretty obvious considering I am the creator of the Phallic Food Cookbook. BUT! This is the part of the blog that I’m supposed to write something about my relationship to food so there you have it, I love pickles. I love all kinds of pickles, I am not one of those people who only like DILL, I find that to be ridiculous, give me a good bread & better, a spicy garlic, a curry cayenne, I really don’t care, as long as it’s crisp, clean, delicious.
There was a time when I was trying to be more keto-friendly with my diet. I had to go on stage and take off my dress in front of like 90 people from around my hometown every night for 6 nights, so I was trying to like, tone up, which meant I had to quit eating potato chips (my guilty snack pleasure). I found a recipe similar to this on someone’s facebook page and adapted it. I adapted in the sense that I used my mother’s homepage bread and butter pickles and I perhaps added way too much cheese.
These cheese and pickle chips are pretty weird, I’ll admit to that. They’re okay. They grow on you. I don’t really know how else to say that they’re worth trying but aren’t like the best food you’ll ever have in your life. IDK maybe a different combination would work better than the one I tried. Let me know if you find a good combo!
I made a batch on a flat sheet and a batch in a muffin tin, the flat sheet makes them crunchier which I preferred but the muffin tin makes them thicker, which some of my food samplers said they liked better.
Gluten-Free Baked Cheese and Pickle Chips Recipe
What You Need:
A dozen of your favorite pickle round slices
Your favorite shredded Cheese
What You Do:
Preheat oven to 425 degrees
Spray nonstick spray on oven pan or muffin tin
Sprinkle 12 circles of cheese on pan or muffin tin
I had heard about pancakes made with bananas before but something about it always seemed kind of gross to me. Probably because it took me 33 years to be able to eat bananas at all. The thought of bananas smoothed out and then cooked wasn’t that appealing. BUT, I decided to give banana pancakes a whirl and I was pleasantly surprised. They have all the classic pancake traits, fluffy, moist, sweet, but with just a slight banana flavor. I think the blueberries, pecans, and syrup really help to layer on the flavor and texture.
If you have extra bananas sitting around on the verge of turning, this is a great way to use them. Quick and simple and they don’t even use flour, so you gluten-free freaks may rejoice!
The blueberries and nuts are optional and you can substitute any other topping or none at all if you so desire. You can also double or triple the batch if you have more people to feed. This recipe is ideal for two people (or two meals) or if you’re cooking a whole breakfast spread, these make a nice addition.
Your mouth deserves this banana pancake delight.
Banana Pancakes with Blue Balls and Nuts Recipe
What You Need:
1 cup rolled oats
2 medium bananas, peeled
¼ cup milk of choice
1 tablespoon of honey
A pinch salt
A handful of blueberries
A handful of pecans
What You Do:
Heat a well-greased large skillet or griddle to medium high.
Put the oats, bananas, milk, honey and salt in a blender and blend up smoothish.
Pour batter with ladle into small rounds onto the greased skillet.
Drop a couple of pecans and/or blueberries on top.
The pancakes will start creating air pocket bubbles to help you know they are cooked on the bottom. The spatula should easily slide under the pancake when ready to flip (around 2 minutes)
Once flipped over, cook an additional minute. (This recipe makes about 8 small pancakes.)
I topped mine with a sugar-free pecan syrup and more blueberries and pecans. Obviously do it your way.