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Rated excellent by our customers

Wheat,gluten and nut free. These pancakes are delicious served with greek yoghurt, vanilla icecream or Green and Blacks choc spread.

Customer Rating:
5.0

(3 votes)

Posted by: Rhona
On: 22/01/2009

American

15 - 30 mins

Newbie

Breakfast
Desserts
Recipes for kids

Ingredient	Add
110g all purpose gluten free flour	Awaiting stock	More products
15g butter	Available only in our Edinburgh shops	More products
1 tspn baking powder		More products
280ml milk	Awaiting stock	More products
1 large egg	Awaiting stock	More products
pinch of salt		More products
1 chopped banana		More products
125g defrosted blueberries	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Melt the low fat spread, marg or butter then whisk into it the egg and milk
In a separate bowl mix the flour, baking powder and salt, then stir in the milk mixture and mix until there are no dry ingredients visible, the mixture should be should be a bit lumpy so do not beat.
Stir in the banana. Leave the batter mix to stand in the fridge for 30mins.
Heat a small omelette pan and very lightly oil, spoon approx 3 tbsp of the mixture into the pan , making sure you get an even spread of banana. Sprinkle some blueberries on top.
Cook the pancake for 2-3 mins, the batteron top of the pancake will start to break / bubble, then turn over for approx 1-11/2 mins. Put on a plate and keep warm in a low oven until they are all made.
Repeat steps 4 & 5 until the mixure is used up.Sandwich each pancake in the oven with baking parchment so they don't stick together. Serve immediately.