Gluten-free banana pancakes

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This easy gluten-free pancake recipe means that you don't have to miss out this Pancake Day. Victoria Glass shares her recipe for mouth-watering banana pancakes, which use rice flour for a light and fluffy, yet gluten-free batter. Enjoy for breakfast, brunch or even as a delightful dessert.

First published in 2015

I have always loved Pancake Day. Growing up, it was always my Dad who took over the frying pan duties (with much greater success than his days behind the barbecue). At our house, there were always enough pancakes to feed our family of six, six times over. Lucky really, as we always managed to collect extra people at mealtimes, when, as if on cue, hungry friends would knock on the door, always just in time for supper.

My Mum used to try to enforce the rule that we have ‘a proper dinner’ first, but in the end she admitted defeat and we were allowed pancakes followed by more pancakes, without a floret of broccoli in sight. After several attempts making various Blue Peter-inspired fillings, we always seemed to revert back to the delicious simplicity of lemon and sugar, which my siblings and I always liked the best, except when my older sisters were on a diet and tried artificial sweetener. Don’t try it at home. The pancakes bubble up and tastes like fizzy fish sweets – but not in a good way. You have been warned. As we grow up, tastes move on and, although I wouldn’t dream of turning my nose up at the classic lemon and sugar pancake, my mind has opened up to other toppings.

My gluten-free boyfriend and I can’t get enough of these rice flour pancakes. They are delicious with bacon and grilled tomatoes or ratatouille and also make an excellent alternative to pasta for roll-your-own ‘cannelloni’ – proof, if ever needed that gluten-free doesn’t have to be dull. But sometimes, just sometimes, only sweet will do.

My wheat-intolerant little sister always asks me to make her banana pancakes with blueberry syrup when she comes to stay, while my boyfriend prefers his with maple syrup and bacon. Personally, I like Greek yoghurt and fresh fruit on mine. This Pancake Day, I’m planning to eat pancakes in different guises at every meal. They are so versatile that sticking solely to the lemon and sugar would be a flipping shame.




Banana pancakes

  • 250g of rice flour
  • 2 tsp bicarbonate of soda, gluten-free
  • 2 tsp gluten-free baking powder
  • 2 tbsp of caster sugar
  • 1 pinch of salt
  • 300ml of whole milk
  • 2 large eggs, beaten
  • 30g of unsalted butter, melted and cooled (plus extra for frying)
  • 1 banana, overripe, mashed
  • vanilla extract, generous splash
  • olive oil

To serve


Mix together the rice flour, bicarbonate of soda, baking powder, sugar and the pinch of salt in a large bowl
In a separate bowl, beat together the milk, eggs, melted butter and vanilla extract until fully combined
Pour the milk and egg mixture into the flour. Add the mashed banana and whisk together until you have a fairly thick but pourable batter
Heat a frying pan over a medium heat with a little butter and olive oil. Pour about 2 tablespoons worth of batter for each pancake into the frying pan. Wait for the top to bubble slightly, before flipping over and browning on the other side
Serve the pancakes in a stack with a generous drizzle of maple syrup, or your topping of choice
First published in 2015

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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