Gluten-Free Banana Pancakes

AuthorNok UnphonCategory

Yields1 Serving

 45 g rice flour
 45 g potato starch
 30 g tapioca flour
 1 pinch salt
 5 g cream of tartar
 3 g bicarbonate of soda
 25 g caster sugar
 1 egg, beaten
 200 ml whole milk
 1 banana, well mashed
 10 ml olive oil
 2 g cardamon seed powder (optional)
 3 g nutmeg powder (optional)
 5 g vanilla sugar (optional)

1

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.

2

Add the egg and milk. Whisk into the dry ingredients until well blended.

3

If you like to spice up the batter, mix with cardamom powder, nutmeg powder, and vanilla sugar.

4

Add mashed banana. Whisk until well blended.

5

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.

6

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.

7

Serve warm with sliced banana, a spoonful of jam and drizzle with honey.

Ingredients

 45 g rice flour
 45 g potato starch
 30 g tapioca flour
 1 pinch salt
 5 g cream of tartar
 3 g bicarbonate of soda
 25 g caster sugar
 1 egg, beaten
 200 ml whole milk
 1 banana, well mashed
 10 ml olive oil
 2 g cardamon seed powder (optional)
 3 g nutmeg powder (optional)
 5 g vanilla sugar (optional)

Directions

1

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.

2

Add the egg and milk. Whisk into the dry ingredients until well blended.

3

If you like to spice up the batter, mix with cardamom powder, nutmeg powder, and vanilla sugar.

4

Add mashed banana. Whisk until well blended.

5

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.

6

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.

7

Serve warm with sliced banana, a spoonful of jam and drizzle with honey.

Gluten-Free Banana Pancakes

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