|Don't mind the computer in the background, focus on the pancakes|
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
1 small ripe banana, or 2/3 large banana
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.