Gluten-free banana pancakes
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.
Ingredients
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
Method
1
Mix together the rice flour, bicarbonate of soda, baking powder, sugar and the pinch of salt in a large bowl
2
In a separate bowl, beat together the milk, eggs, melted butter and vanilla extract until fully combined
3
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
4
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
5
Serve the pancakes in a stack with a generous drizzle of maple syrup, or your topping of choice
Discover more:
Go to Comments
Gluten-free banana pancakes
