American-style Pancakes

Makes 10 pancakes

  • Gluten free & vegan

1 ripe banana
150g gluten -free self-raising flour
½ teaspoon bicarbonate of soda
½ pint / 285ml barista plant-based milk

In a mixing bowl, mash a banana with a fork.

Add the gluten-free flour and bicarbonate of soda.

Whisk in half of the barista milk then the rest. The mixture should be thick enough to just pour out of the jug.

Heat a pancake pan or small frying pan on the hob.

Add a splash of sunflower oil to coat the pan and empty out any surplus oil into a cup.

Pour in a little batter to make a pancake about 10cm wide. Make more pancakes at the same time if there is enough space in the pan. You will see air bubbles on the top of the pancake. When the top looks dry, flip the pancake over to cook the other side. If the first side looks like it is colouring before the top looks nearly dry, turn the heat down.

Cook for a few seconds on the other side and slide onto a plate.

Cook the rest of the batter stacking up the pancakes on the plate which will keep them warm before eating.

Pancakes are really good for reheating. When cooked let them cool and store, covered in the fridge for up to three days or freeze for up to 6 months.

To reheat place on a dish, cover with cling film and heat in the microwave.