Gluten-Free Banana Pancake Recipe
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Serves 6
30 minutes
Ingredients
Banana pancakes
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250g of rice flour
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2 tsp bicarbonate of soda, gluten-free
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2 tsp gluten-free baking powder
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2 tbsp of caster sugar
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1 pinch of salt
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300ml of whole milk
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2 large eggs, beaten
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30g of unsalted butter, melted and cooled (plus extra for frying)
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1 banana, overripe, mashed
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vanilla extract, generous splash
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olive oil
To serve
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maple syrup
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