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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