Having a dietary restriction doesn't actually mean you have to stop enjoying your favourite breakfast. Here is my gluten free and dairy free pancake recipe that uses gluten-free flour and ripe bananas instead of milk. My family thinks these are simply perfect! Serve with fresh fruit and you are good to go!
125g gluten free flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1 or 2 ripe bananas, mashed
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Place gluten free flour, baking powder, salt and cinnamon in a large bowl then mix well.
In a separate bowl, mix vanilla extract, egg and vegetable oil until well combined.
Add dry flour mix to egg mixture and stir well with a wooden spoon. Don't worry, the pancake batter will be lumpy.
Mash bananas with a fork until completely smooth. Add 1/2 of the banana mixture to the pancake batter and mix well until combined. Add 1 tablespoon of banana mix at a time until you've reached the right consistency (not too runny yet not too thick).
Heat oil in a pan over medium-low heat then pour 1 or 2 heaped tablespoons of the pancake batter into the pan to make a small pancake. Give it about 30 seconds, flip, repeat until cooked through. Repeat with remaining pancake batter.