Gluten-free banana pancakes

Serves 6
30 minutes

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

  • 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