100g/4oz fresh or drained canned pineapple

1 banana, sliced

100g gluten free self-raising flour

1 tsp gluten free baking powder

1 tsp cinnamon

3 tbsp light muscovado sugar

1 egg

100ml lactose free milk

sunflower oil, for frying

lactose free cream and maple syrup, to serve

Serves - 4


Roughly chop the pineapple and slice the banana. Tip the gluten free flour, baking powder, cinnamon and sugar into a bowl and mix well.

Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the lactose free milk gradually to make a soft batter.

Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread.

When bubbles appear on the surface, flip the pancakes over and cook until light golden.

Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of lactose free cream and a little maple syrup poured over.

Recipe adapted from: Good Food
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