Gluten-Free Banana Pancake Recipe

Serves 6
30 minutes


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

  • maple syrup


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