Madeleine Shaw’s gluten free pumpkin pancake recipe with caramelised banana
February 26, 2019
Fluffy, sticky and delicious, these banana topped pancakes are perfect to whip up on pancake day for those with a gluten intolerance
Image: Clarence Court eggs
If you are following a strict gluten free diet, you probably feel hard done by on pancake Tuesday. No need to fret – we have the yummiest pumpkin pancakes drizzled with maple syrup and topped with toasted coconut for you to tuck into, courtesy of celebrity health and wellbeing expert, Madeleine Shaw.
- 220g gluten free flour
- ½ tbsp. of baking powder
- 1 Clarence Court Old Cotswold Legbar egg
- 175ml of almond milk or other milk
- 4 tbsp of pumpkin puree or sweet potato
- 1/2 tsp of baking soda
- ½ tsp of cinnamon
- ½ tsp of ginger
- 1 pinch of ground nutmeg
- 1 pinch of salt
- 2 tbsp of melted coconut oil or butter + more for cooking
- 1 tsp of vanilla extract
- 4 tbsp of coconut sugar or honey
- 50g of raisins
- 2 bananas, halved
- 4 tbsp of toasted coconut flakes
- maple syrup
- Place the flour, baking powder, baking soda, dried spices and salt in a bowl.
- In another bowl whisk the egg, pour in the milk, pumpkin puree, melted oil and vanilla extract.
- Pour this into the flour bowl and mix well. Add in 2 tbsp of the coconut sugar and the raisins and leave the mixture to the side.
- In a pan heat 2 tsp of coconut oil or butter and fry off 4 tbsp of the batter at a time. Cook for 2-3 minutes each side until golden and cooked through.
- Repeat with all the mixture and leave to the side, keeping them warm. In the same pan heat some more oil and add in 2 tbsp of coconut sugar allow this to get warm then place in the banana halves.
- Cook for 2 minutes each side until caramelized then top the pancakes with the banana and top with coconut flakes and maple syrup.
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