Banana Buckwheat Pancakes

Ever since I discovered the yummy recipe for the short cakes using corn starch as a main ingredient, I have been using it in more of my recipes. It seems to give the finished product a more "wheat flour like" texture.

So, this morning, I whipped up some pancakes for FabGrandpa and me, and they were really good. Good enough for FabGrandpa to ask for seconds, which in my experience, he won't do unless something is pretty good.

Here is the recipe I used to make these:

Banana Buckwheat Pancakes

1 1/2 cups buckwheat flour
2/3 cup cornstarch
1 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1/4 cup sugar
1 egg
1 cup milk
1/4 cup melted butter

Mix all the dry ingredients together well. Add the egg and milk and stir well, making sure all the lumps are mixed in. If this the batter is too stiff, add a little more milk. Add the melted butter last and stir it in well.

Put some olive oil in a skillet and let it get hot but not smoking. Pour in about a 1/3 cup of batter per pancake. While the first side is cooking add thin slices of banana to each pancake. When there are little bubbles popping along the outside edges, turn the pancakes over a cook until browned on the second side. Serve with melted butter and your favorite syrup, and watch them disappear!

Another Muffin

A while back I posted the recipe for Cranberry Tangerine Muffins. Tonight I made a banana version of them. Here is the recipe, basically the same one from before, just changed up a little bit. If you are casiene and egg free, then leave out the egg and substitute soy, rice, or coconut milk for the regular milk.

Banana Muffins

¼ cup butter, melted (you can use olive oil)
1 cup buckwheat flour
½ cup brown rice flour
½ cup tapioca flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
½ tsp vanilla
1 egg, beaten
3 bananas
1 of those individual serving cups of applesauce

Melt the butter and set aside. Mash the bananas and mix with the applesauce. In a separate bowl, mix all the dry ingredients. Mix the egg, milk and vanilla together. Make a well in the center of the dry ingredients, and pour in all the liquid ingredients. Stir quickly to combine, but don’t worry about if there are lumps. Fold in the fruit mixture. Spoon into muffin pans that have been sprayed with Pam, or line with paper baking cups. Bake at 400 degrees for 28 minutes.