Vickys Banana Cinnamon Pancakes GF DF EF SF NF.
You can have Vickys Banana Cinnamon Pancakes GF DF EF SF NF using 14 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Vickys Banana Cinnamon Pancakes GF DF EF SF NF
- Prepare of Gluten-Free Flour Blend.
- Prepare of rice flour.
- You need of oat flour.
- You need of or.
- Prepare of plain flour or gluten-free blend of choice *instead of rice & oat flour mix above*.
- You need of baking powder.
- It's of ground cinnamon.
- You need of salt.
- You need of coconut milk plus extra as required.
- It's of maple syrup plus extra for garnish.
- You need of vanilla extract.
- Prepare of olive oil plus extra for pan.
- You need of overripe bananas, mashed.
- You need of ripe banana, sliced, for garnish.
Vickys Banana Cinnamon Pancakes GF DF EF SF NF instructions
- Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle.
- Mix the flour, baking powder, cinnamon and salt together in a bowl. Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice.
- Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine.
- Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required).
- Taste the batter to see if you want to add more syrup. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be.
- Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle.
- When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes.
- They should be an even brown. The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise.
- Stack on warm plates and garnish with sliced banana and some maple syrup.