Buckwheat Pancakes With Caramelized Bananas

• 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

1. For the batter, sift the flours, sugar and cinnamon into a medium bowl. Whisk in the egg and milk until smooth.
2. 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.
3. 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.
4. 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.

flour, buckwheat flour, sugar, ground cinnamon, egg, lowfat milk, butter, brown sugar, bananas, water

Taken from recipes-plus.com/api/v2.0/recipes/29430 (may not work)