Banana Pancakes

This recipe uses ripe bananas and makes fluffy pancakes that would be perfect for breakfast.

Buttermilk Pancakes with Canned California Peaches

Now that it is spring and the days are getting longer and warmer, Canadians are looking forward to trying new, lighter recipes and increasing their fruit intake once again. However, fresh fruit is hard to find at this time of the year. Luckily, canned California cling peaches are available year-round. They are also higher in antioxidants and Vitamin A and nearly four times higher in Vitamin C than fresh peaches.

Oats and rice flour savoury pancakes

1 1/2 cups instant oats
3/4 cup rice flour
1/2 cup yogurt
water enough to make the batter smooth

1/2 tsp salt to taste

oil for the pan

Mix all the ingredients to make a smooth batter.  Leave aside and make the seasoning.

seasoning
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urud dal seeds optional
1 to 2 tbsp shallots or onion
1 tbsp curry leaves
1/2 cup carrot grated
1 green chillie optional
1 tbsp coriander leaves optional

Heat a tbsp of oil and when the mustard seeds, cumin seeds and urud dal starts crackling add the onion, curry leaves, green chillie and sauté.  Then add the carrots and coriander leaves, mix the seasoning into the prepared batter.

Heat a griddle and when it is hot pour about 2 tbsp batter and make a pancake.  When it is easy to turn, turn it and cook the other side.  Serve it warm with chutney or on its own.
This recipe is adapted from here yummy tummy.

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