Di’s Gluten-free banana pancakes
Makes about 20 pancakes
When bananas sitting in the fruit bowl take only a day at 35 degrees to go from perfect to over-ripe it’s time to make banana pancakes. Not your usual banana pancakes, these are big on bananas, light on flour, dairy free, with no added sugar and are deliciously soft and creamy in the centre.
The pancakes are softer and more delicate than those that use more flour, so keep them small and use a thin spatula to make them easier to flip.
- 2 large over-ripe bananas, mashed until creamy
- 3 eggs
- 3 level tblsps gluten-free self-raising flour
- ¼ tsp gluten-free baking powder
- pinch of salt
- ¼ tsp cinnamon (or to taste)
- Combine flour, baking powder, salt and cinnamon in a small bowl.
- In a separate large bowl mash bananas with a fork until creamy. Add the eggs one at a time, whisking after each addition until the mixture is smooth. Add flour mixture to the banana and eggs and continue whisking until well combined and free of lumps (the mixture should be quite runny).
- Heat a non-stick frypan or crepe pan to medium high and spray with a little oil to prevent sticking. Drop 2 tablespoonfuls of batter onto the hot pan, leaving plenty of space to spread. Cook 1-2 minutes until bubbles form on the surface and the edges are set and browning. Flip and cook for a further minute or until browned on the other side. Transfer pancakes to a serving plate and keep warm.
- Continue cooking the remaining batter. You may need to wipe the pan clean and add a little more oil spray for each new batch.
- Serve the pancakes warm with your favourite topping.
Topping ideas: Honey and fresh blueberries or strawberries; Grated lemon rind, a sprinkle of sugar and drizzled with lemon juice; Maple syrup and sliced bananas