Gluten-Free Banana Pancakes
AuthorNok UnphonCategoryGluten FreeMix rice flour, potato starch, and tapioca flour. Sift the mixed flour, salt Cream of Tartar, Bicarbonate of Soda, and sugar into a bowl and make a well in the centre.
Add the egg and milk. Whisk into the dry ingredients until well blended.
If you like to spice up the batter, mix with cardamom powder, nutmeg powder, and vanilla sugar.
Add mashed banana. Whisk until well blended.
Heat a large frying pan until hot and brush lightly with a little oil. Pour 2 large spoonfuls of batter in the pan and cook over a medium heat for about 2 minutes until bubbles appear on the surface.
Flip over and cook for another 2 minutes until golden. Remove from the pan, cover and keep warm whilst preparing the other pancakes in the same way.
Serve warm with sliced banana, a spoonful of jam and drizzle with honey.
Ingredients
Directions
Mix rice flour, potato starch, and tapioca flour. Sift the mixed flour, salt Cream of Tartar, Bicarbonate of Soda, and sugar into a bowl and make a well in the centre.
Add the egg and milk. Whisk into the dry ingredients until well blended.
If you like to spice up the batter, mix with cardamom powder, nutmeg powder, and vanilla sugar.
Add mashed banana. Whisk until well blended.
Heat a large frying pan until hot and brush lightly with a little oil. Pour 2 large spoonfuls of batter in the pan and cook over a medium heat for about 2 minutes until bubbles appear on the surface.
Flip over and cook for another 2 minutes until golden. Remove from the pan, cover and keep warm whilst preparing the other pancakes in the same way.
Serve warm with sliced banana, a spoonful of jam and drizzle with honey.