After a Monday morning 10-miler at altitude, nothing besides the Lord, strengthens my frame quite like a plate of hot cakes. In fact, this morning I need a little revival from a huge weekend, including: a Rodeo and Rodeo Dance, a run from base to rim of a volcano with friends, running lost across ranch pasture dodging cacti and lava rocks, plus catching a glimpse of my first rattlesnake (dead, thank you very much). Even my dancing boots are tired.
Now for the revival: Peanut Butter Banana Hotcakes
- 2 c rice flour
- 4 t baking powder
- 1 t salt
- 1 T honey
- 2 c coconut milk (or your favorite milk)
- 1 T coconut oil (olive oil or even canola would do)
- 1 ½ T ground flaxseed (sort of a heaping tablespoon)
- 2 T water
- 2 Bananas chopped
In a bowl mix together the water and flaxseed. Let it set while you mix the other ingredients. In a medium bowl: mix the rice flour, baking powder and salt. Then add the honey and coconut oil and stir a little. Whisk in the coconut milk and then add the flax mixture. Allow the batter to rest for at least 5 minutes, if not longer. Just before cooking, fold in the chopped bananas. I like them chopped about like this: Heat griddle to medium and cook hotcakes until golden on both sides.
- ½ c Peanut butter (for allergies, substitute your favorite nut butter)
- 3 T honey
- ¼ c oil (I used Udo oil, but coconut would be fantastic)
- 1 banana sliced
Heat together the peanut butter and honey just until softened and then add the oil, stir until smooth. Layer sliced bananas between the cakes and top with topping. Serve warm, but they also make good leftovers.
Hotcake heaven! Please, someone let me know if I’m not right?