Fluffy gluten free pancakes

Pancake Recipe

 

You will need:

Pancake Ingredients

  1. ½ cup of your favourite milk (dairy or plant)
  2. 1 mashed banana
  3. 1 tsp vanilla essence
  4. 2 eggs
  5. 1 cup brown rice flour (this makes them gluten free, I bought mine in Holland & Barret)
  6. 2 tsp baking powder
  7. 2 tbsp coconut oil melted
  8. 1/2 tsp. cinnamon
  9. Pinch of sea salt

Method:

  • In a medium bowl, mash up the ripe banana with a fork until smooth. Then whisk in milk, melted coconut oil, eggs and vanilla until evenly combined.

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  • Next, sift in flour, baking powder, salt and cinnamon. Mix the dry and wet ingredients with a whisk or spatula until you’ve reached a smooth consistency.

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  • Heat up a pan on low-medium heat with a tsp of coconut oil or butter, measure out about 2 tbsp of batter per pancake onto the pan.
  • Cook each side for roughly 2 min until golden brown.

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  •  Allow to cool on a cooling rack for a couple minutes to keep them extra fluffy.
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Serves 2
  • Serve with your favourite toppings. I love some almond butter, berries, seeds and a drizzle of maple syrup.
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So why not get your pancake cook on this weekend. A delicious Saturday morning breakfast or a lazy Sunday morning brunch.
Hope you enjoy
The Wholesome Nut x
(Don’t forget I am on Instagram here. Also on Snapchat, username: burkerachel, where I usually snap some of my Sunday prep along with other random bits!)

 

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4 thoughts on “Fluffy gluten free pancakes

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