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Sweet banana and maple pancakes with blueberries and pecans

Prep time less than 30 mins
Cook time less than 30 mins
Makes 6 pancakes
Dietary Vegetarian
by Pippa Kendrick

This gluten-free take on the classic pancake is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes. Read our <a href=_http_/www.bbc.co.uk/guides/zy73gk7__guide.html to supercharging your pancakes.</a> Equipment and preparation: For this recipe you will need a food processor.

Method


  1. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.

  2. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.

  3. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately.

Ingredients

  • 65g/2¼oz rice flour
  • 65g/2¼oz tapioca flour
  • ½ very ripe banana
  • 300ml/10½fl oz almond milk
  • rapeseed oil or coconut oil

For the topping

  • 1½ bananas, sliced
  • large handful blueberries
  • 30g/1oz pecans, toasted
  • maple syrup

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