Gluten and Dairy Free Banana and Cinnamon Pancakes

Gluten and Dairy Free Banana and Cinnamon Pancakes

Gluten and Dairy Free Banana and Cinnamon Pancakes

There’s nothing better than a stack of fluffy pancakes for breakfast. Come to think of it, they’re pretty delicious for lunch and dinner too. This gluten and dairy free recipe uses mashed banana and cinnamon to satisfy any sweet tooth. Serve these with maple syrup for the ultimate melt-in-the-mouth treat. You’ll need to whip up a few though – they won’t last long!

  • Makes 16
  • Prep Time 20 min
  • Cook Time 15 min

Ingredients

  • 200 g gluten-free self-raising flour
  • 1 teaspoon gluten free baking powder
  • 1 egg
  • 300 ml unsweetened soya milk
  • 1 large ripe banana, mashed
  • 15 g Flora Dairy Free, melted
  • Flora Cuisine or vegetable oil
  • maple syrup, to serve

Directions

  1. Mix together the flour, baking powder and cinnamon in a large bowl. Make a well in the centre of the dry ingredients and whisk in the egg and milk to make a thick smooth batter.
  2. Beat in the mashed banana and melted Flora Dairy Free.
  3. Heat a teaspoon of oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
  4. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2-3 minutes until golden.
  5. Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
  6. Serve warm with maple syrup.
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