65g/2¼oz rice flour
65g/2¼oz tapioca flour
1 tsp gluten free baking powder
½ very ripe banana
300ml/10½fl oz lactose free milk
For the topping
1½ bananas, sliced
large handful blueberries
Serves - 2
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