Fluffy banana pancakes, easy to whisk up for a sweet treat after dinner, a weekend breakfast or great for Pancake Day! Reproduced with kind permission from Coeliac UK.
For egg replacements, see here
Ingredients
Method
- Mash the banana with the back of a fork, until it resembles a purée.
- Add boiling water to the frozen fruit.
- Put the flour into a large bowl and make a well in the middle.
- Beat in the egg (if using) and add the milk to make a smooth batter.
- Add in the mashed banana and whisk until smooth.
- On a medium heat, heat a little oil in a non-stick frying pan, enough to cover the bottom.
- Pour the batter into the bottom of the frying pan to make 8–10cm circles.
- When bubbles start to appear on the surface, flip the pancake and cook for 3 more minutes.
- Repeat until the batter is used up.
- Drain the fruit and serve with the pancakes.
