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.