Buckwheat Pancakes With Caramelized Bananas - cooking recipe

Ingredients

2/3 cup gluten-free self-rising flour
2/3 cup buckwheat flour
1 tbsp sugar
1/4 tsp ground cinnamon
1 None large egg
1 cup low-fat milk
2 tbsp butter
1/4 cup firmly packed brown sugar
4 None medium bananas, peeled and sliced thickly
1/3 cup hot water

Preparation

For the batter, sift the flours, sugar and cinnamon into a medium bowl. Whisk in the egg and milk until smooth.
For the bananas, melt the butter in a large frying pan. Add the brown sugar and cook, stirring, until dissolved. Add the banana and 1/4 cup hot water and cook, uncovered, stirring occasionally, about 2 mins or until caramelized.
Pour 2 level tbsps of batter into a heated, oiled medium frying pan and cook until browned on both sides. Remove from pan and cover to keep warm. Repeat to make a total of 8 pancakes.
Divide the pancakes between serving plates and spoon on the bananas. Add 1/4 cup hot water to the caramel in the pan. Stir to combine, then pour on the pancakes to serve.