I’ve never been much of a gadget-girl, but I must say that I love my iPhone! Sure I text, email, and get calls, but I love it the most on my early morning trail runs!
I listen to Pandora (Jack Johnson Radio, if you must know), I use my Run Keeper app (which generally confirms I’m a slow as I’d thought), I can call my husband if I fall in the creek — which fortunately has never happened — and finally, I take pictures of cool-looking lizards, scary snakes, and yes, pretty flowers! The Santa Monica Mountains are full of beauty!
These gorgeous Matilija Poppies appear about mid-way through my run, and I always look forward to seeing them. The white, bright poppies stand tall and strong and remind me of a field of grains! I think they pair quite nicely with these earthy Buckwheat Banana Pancakes, don’t you?
Buckwheat isn’t really wheat, so it’s a great ingredient for people on gluten-free diets (such as my own cute son!) Buckwheat flour is also chock full of vitamins. It has a deep, earthy, nutty flavor which I love for pancakes and other baked goods. It’s so yummy combined with the sweet bananas!
What a perfect, delicious weekend breakfast or brunch! Serve them up with fresh strawberries and mango. Oh-la-la! I love it!
You can find out why I connect food and flowers (almost) every Friday here.
- 1-3/4 cups buckwheat flour
- 1-1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 2 cups buttermilk
- 1 cup banana pureé
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup melted butter
- In a large mixing bowl, combine all of the dry ingredients and set aside.
- In another mixing bowl, combine the buttermilk, banana pureé, eggs, and vanilla. Mix the liquid ingredients into the dry ingredients until evenly combined. Fold in 3 tablespoons of the melted butter.
- Preheat a large sauté pan over medium heat with a bit of the remaining butter. Turn the heat to medium-low and use a ¼ cup measure to pour the batter into the pan, with ample space between them. Cook the pancakes for approximately two minutes per side, until they start to brown along the edges. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you're ready to serve.