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Gluten free pancakes

Gluten free pancakes

Lydia Nuttall
Fluffy honey and banana pancakes are perfect for a gluten free indulgent breakfast
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, brunch, Dessert, entertaining, lunch
Cuisine Australian
Servings 12 pancakes
Calories 111 kcal

Equipment

  • mixing bowl
  • non-stick fry pan

Ingredients
  

  • 2 bananas use up those over ripe ones!
  • 1 tbsp honey
  • 2 eggs
  • 1/2 cup natural, unsweetened yoghurt
  • 1/2 cup cornflour you can use 1 cup store bought GF self raising flour instead of cornflour and rice flour
  • 1/2 cup rice flour
  • 1/2 cup almond meal
  • 2 tspn baking powder check label for GF variety

Instructions
 

  • Process bananas, yoghurt, eggs, honey and a pinch of salt
  • In a large mixing bowl, mix the flours and baking powder and then add the banana mixture and stir until really smooth.
  • Gently heat a large non-stick fry pan to a low temperature.
  • Using about tablespoon mixture at a time, cook the pancakes on a low heat – otherwise one side usually gets a bit burnt!
  • To serve, layer them with yoghurt, cut fresh strawberries or blueberries and drizzle a little extra honey if you are indulging in a luxury Sunday breakfast!

Nutrition

Calories: 111kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 29mgSodium: 34mgPotassium: 101mgFiber: 1gSugar: 5gVitamin A: 62IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword banana, berries, gluten free, honey, pancakes
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