Something Sweet in the Morning

Walnuts and banana are a favorite raw snack of mine. Cooking them together takes it to sweet, nutty heaven.  No wonder I've always loved the banana and walnut Pancake Parlour sweet stack. But I've missed it so much since having to eat a strict gluten free diet. It seemed the perfect thing to replicate for breakfast, when I needed something to sweeten my morning before tackling the paperwork that goes with Sam and I moving in together.  
I went to the pantry and pulled out the ingredients that I hoped would do the trick. It has to be said that not all of my creations are a success, but I'm happy to say we were both surprised with how enjoyable the end result was. So nice, in fact, that I felt I really should share the recipe that I concocted, with you.  Because you never know when only pancakes will do.

​Pancake Parlour style GF Banana and Walnut Syrup Pancakes
Serves 2
Ingredients
Pancake mix.
1 cup gluten free plain flour (I used the Free From brand)
½ cup buckwheat flour
1 tablespoon brown sugar
1 teaspoon GF baking powder
½ cup low fat milk
½ cup water
1 egg
1 tablespoon melted margarine ( you can use butter if you prefer)
Extra margarine for greasing frying pan
 
Banana Walnut Syrup
1 ripe banana sliced
½ cup walnut peices
2 tablespoons margarine
2 tablespoons  brown sugar
¼ cup maple syrup. (Add extra if needed )

Method.
Mix all the pancake ingredients together in a medium sized bowl until well combined. It should be a thick batter that doesn’t readily pour and needs to be spooned out. Set aside to rest.
Place two frying pans over medium heat, one larger one and a smaller one. In the smaller one combine all the ingredients for the syrup and bring to a simmer. Cook until the banana is cooked through and melting into the syrup.
In the larger one, grease with margarine and, using a large serving spoon, dollop one spoonful of pancake batter. Using the back of the spoon spread to 12cm (or 5”). Leave to cook for a minute or two. When golden underneath, lift the pancake with a serving slide. Re-grease the pan and flip to other side to cook through. Remove when other side is golden. The mix should make 4 pancakes. My frying pan only fit 2 pancakes so I needed to cook them in two batches but they kept hot on a plate.
Stack two pancakes on each plate. Pour the thick and bubbling syrup, direct from the frying pan, evenly over each stack. 

If you have a go at making these, let me know how you get on or post a pic on my Facebook page. It would be great to hear what you think of them. 

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