Saturday, June 12, 2010

Banana pancakes and summer peaches

Wow! It has been a while since I posted.

M and I have had a great couple of months, a nice Easter with our neighbors, and heading to the west coast for my cousin's wedding and to catch up in British Columbia with one of my best friends and her family. Work has started to pick up some more and summer in GA is in full swing. Warm evenings, hot days, and great produce...peaches!!

I have been heading over to ELF (East Lake Farmer's market) on Saturday mornings and lately, the peaches have been fabulous. fresh, juicy everything a peach should be. This morning I went a little crazy with my purchase and now have peaches cut up for freezing and simmering into sauce on the stove and I still have plenty to eat fresh.

Banana pancakes, peaches, and Tuscan blue basil flowers

But I'm getting ahead of myself, I started this morning by making Banana Pancakes. A mixed up concoction that worked out fantastically. I was out of milk and substituted coconut milk and just ran from there:

Gluten Free Banana Pancakes

Warm the following to melt the butter and allow to cool slightly:
  • 1 cup coconut milk
  • 3 tablespoons butter
Mix in:
  • 1 banana - I keep ripe bananas in the freezer (peel and all) defrost in the microwave for a minute or so and the flesh slips right out of the peel
  • 1 teaspoon vanilla

Separate 2 eggs, mix the yolks into the liquids and whip the whites to soft moist peaks

Blend together with a fork:
  • 1 1/4 cup gluten free flour with xanthan gum
  • 1 tsp cinnamon
  • 4 tsp baking powder
  • 1/4 cup brown sugar (or to taste)
  • 1 tsp kosher salt
Mix the liquid mixture into the dry ingredients, fold in the whipped whites add additional coconut milk to thin if necessary.

These were great to eat on their own, or with fruit as I like, or with syrup for my sugar-loving M.

Now, back to those peaches!