August 14, 2011

Gluten-Free Banana Bread Pancakes with Quick Stone Fruit Compote

Don't mind the computer in the background, focus on the pancakes
Over the past few weeks I've had a few recipe flops. I'll go into the kitchen with every intention, and expectation, to come out with something blog-worthy, but to no avail. Saturday morning I went into the kitchen with no expectations. I was in the mood to experiment, and didn't look at a single recipe beforehand. Lo and behold something amazing emerged.

Theses pancakes are not only super simple, healthy, and tasty, they're also gluten-free. Woah. They're thick, fluffy, not mushy, and absolutely perfect for topping with coconut oil, maple syrup, almond butter, or this quick stone fruit compote.

I can't wait until next weekend when I have the morning leisure time to make them again, or maybe I'll just have to have pancakes for dinner one night this week.  Worse things have happened.

Gluten-Free Banana Bread Pancakes
Serves 1

1 small ripe banana, or 2/3 large banana
1 egg
1 tablespoon buckwheat flour
1 tablespoon coconut flour
1/4 teaspoon baking powder

coconut oil for cooking

In a medium bowl, mash the banana with a fork until smooth. Beat in the egg. Sift in the buckwheat flour, coconut flour, and baking powder. Mix until combined.

Heat coconut oil in a non-stick skillet (this is important, I used my non-non-stick griddle and while my pancakes turned out fine, flipping was very difficult). Once hot, pour the batter into desired size pancakes. Cook for 3-4 minutes per side (they're ready to flip when air bubbles begin to form and burst).

Quick Stone Fruit Compote

1 peach or nectarine, chopped
1 plum, chopped
1 tablespoon water
3 whole cloves
3 cardamom pods, cracked
1-2 teaspoons maple syrup
1 teaspoon vanilla

Add all ingredients to a small saucepan and cook until fruit has softened and water has dissolved into a syrup.