I had just finished showering and wrapped a towel around my damp hair when the doorbell rang. I opened the door and hugged my friend Jeanie.
We had planned a quick tea at my place before she flew to Lima, Peru. She was finishing a five-month trip through Latin America and had one last week before returning to Singapore.
During the months she stayed in Argentina, we’d shared many dinners — including a couple of nights at Tandoor — and our conversations turned us into good friends. With her trip ending, I felt a little sad knowing I’d miss our spontaneous get-togethers.
That Tuesday afternoon, in the middle of the workweek, we decided to relax at my place.
She sat at the dining table, opened a container of cookies, and popped one into her mouth. “I’m famished!” she said, eyes wide.
I told her to hold on because there was a stack of pancakes in the fridge from Sunday’s brunch with Juan. They were the grain-free banana almond pancakes I’d made earlier.
Since the recipe yields a large batch, I had wrapped the extras in plastic and refrigerated them for snacking. Jeanie’s announcement of hunger sent the pancakes straight to the pan to be warmed up.
“Fruit?” I asked.
“Definitely!” she replied without hesitation.
I sliced bananas over the warm pancakes, drizzled a little honey, and set a plate for each of us.
“Because you feed me,” Jeanie said. “There’s always something yummy to eat.”
I smiled. It felt good to know people appreciated the food I made. More than that, cooking for others has become a way I express care — to nourish and be present with friends.
Cooking takes time, effort, and money for ingredients, but giving a homemade meal often returns far more than those costs. Sharing food creates a simple intimacy: eating the same dishes at the same table connects people without much effort.
Feeding someone is an act of generosity and a way to nourish both body and relationship.
These grain-free banana almond pancakes are one of my favorites to make for friends. The batter is primarily almond flour blended fine, combined with tapioca flour, a pinch of salt, and a bit of baking powder. Wet ingredients include milk, mashed ripe banana, eggs, honey, and vanilla.
Once mixed, the batter is scooped into a pan in small portions — about 1/4 cup each. Cook in melted butter until the pancakes release easily from the pan, then flip and brown the other side. Their small size makes them easy to flip and especially charming on the plate. Top with fresh fruit and a drizzle of honey or maple syrup, and they’re ready to serve.
To feed, to nourish. To feed and be fed.
Now go feed and nourish someone you love, or treat yourself to a comforting plate.
GRAIN-FREE BANANA ALMOND PANCAKES
Makes about 16 small pancakes
Ingredients:
- 1 ½ cups almond flour or almond meal (you can grind whole almonds in a food processor)
- ¾ cup tapioca flour (tapioca starch)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 ripe banana, mashed (about ½ cup)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon raw honey
- 1–2 tablespoons butter for frying
- 1 banana, sliced (for topping)
- Honey or maple syrup for serving
Steps:
- Whisk together the dry ingredients: almond flour, tapioca flour, baking powder, and salt.
- In a separate bowl, combine the milk, mashed banana, eggs, vanilla, and honey.
- Stir the dry ingredients into the wet mixture until just combined.
- Preheat a non-stick pan and melt a little butter over medium heat.
- Scoop about 1/4 cup of batter per pancake into the pan; smaller pancakes are easier to flip.
- Cook until the pancake releases from the pan, then flip and brown the other side.
- Repeat until the batter is used up.
- Serve warm topped with sliced banana and a drizzle of honey or maple syrup.
Note: If you’re exploring a wheat-free lifestyle, a book titled “Wheat Belly” covers many reasons people choose to reduce or eliminate wheat from their diets.
