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.
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
- 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
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!