Banana Pancakes

There is nothing more comforting than a fresh batch of Banana Pancakes on a cold morning. Soft, fluffy and gluten free to boot - these pancakes are made with mashed bananas and a touch of cinnamon.

What a perfect start to the day over brekkie or brunch with the family. Just delicious.

Gluten Free · Nut Free · Refined Sugar Free

Makes 8 - 9 large or 12 small

Ingredients

150g / 1 cup Anything But Ordinary Plain Flour

½ teaspoon bicarb soda

1 teaspoon baking powder

½ teaspoon cinnamon

2 eggs

160mls / ⅔ cup buttermilk

2 tablespoons maple syrup

130g / ½ cup mashed banana

65g / ¼ cup sliced banana

Butter or oil for pan

Method

Sieve the Anything But Ordinary Plain Flour, bicarb soda, baking powder and cinnamon and whisk to blend together. In a separate bowl whisk the eggs then add the buttermilk, maple syrup and mashed banana. Whisk until blended then pour into flour and mix until a smooth batter. Stir through the sliced banana.

Heat a fry pan or cast iron skillet and grease well (or the pancakes will stick). Reduce the temperature to very low heat to minimise burning. Scoop a quarter of a cup of batter for small pancakes or a third of a cup of batter for large pancakes. Pour into the pan and tilting the pan quickly swirl out to a circle. Cook until bubbles appear, then flip over and continue cooking. When cooked through remove pancake, place on a plate and cover with a cloth. Continue until all the batter is used adding more butter or oil to the pan as needed. Serve with a drizzle of maple syrup and toppings of choice.

Best eaten within a day of making.