Ingredients


65g/2¼oz rice flour

65g/2¼oz tapioca flour

1 tsp gluten free baking powder

½ very ripe banana

300ml/10½fl oz lactose free milk

rapeseed oil

For the topping

1½ bananas, sliced

large handful blueberries

maple syrup


Serves - 2









Method


Put the flours, banana and lactose free 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.

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.

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


Recipe adapted from: Good Food

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