For the salted caramel
140g light muscovado sugar
2 tbsp golden syrup
50g lactose free butter
300ml lactose free double cream
For the waffles
4 large eggs, separated
300g gluten free self raising flour
½ tsp bicarbonate of soda
2 tbsp golden caster sugar
50g lactose free butter, melted
600ml lactose free milk
2 bananas, peeled and cut into large pieces
1 tbsp lactose free butter
Put the sugar, golden syrup and lactose free butter in a saucepan and heat gently, stirring occasionally, until everything has melted together.
When the mixture starts to bubble, stir in the lactose free double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip).
Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the gluten free flour, bicarbonate, caster sugar and a pinch of salt.
Make a well in the centre and add the egg yolks and melted lactose free butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter.
Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions.
Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
Just before serving, heat the remaining lactose free butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden.
Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of lactose free vanilla ice cream, if you like.
Recipe adapted from: Good Food