For the pancakes
100g/3½oz gluten free self raising flour
2 free-range eggs, beaten
100ml/3½fl oz lactose free milk
2 tbsp lactose free butter, melted
1 tbsp vegetable oil
For the banana
1 banana, peeled, chopped
2 tbsp maple syrup
Serves - 4
For the pancakes, mix the gluten free flour and eggs together in a bowl until well combined.
Add the lactose free milk, whisking all the time, until the batter is smooth and the consistency of double cream, adding more lactose free milk as necessary. Stir in half of the melted butter.
Heat the remaining lactose free butter and the oil in a frying pan and pour in a ladleful of the crêpe batter and swirl the pan around to coat the surface.
Fry for 1-2 minutes, then flip over and fry for a further 1-2 minutes, or until golden-brown all over. Repeat with the remaining batter.
To serve, place the pancakes onto a serving plate, scatter over the banana pieces and spoon maple syrup.
Recipe adapted from: Good Food