75g gluten-free brown bread flour or gluten free plain
1 tsp ground cinnamon
1 medium egg
225ml lactose/dairy free semi-skimmed milk
1 tsp rapeseed oil, for frying
1 banana, sliced
Tip the flour into a large mixing bowl with the cinnamon. Add the egg and lactose free milk, and whisk vigorously until you have a smooth pouring consistency.
Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper.
Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer.
Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter.
Divide the warm pancakes between 2 plates and serve with the banana, raspberries and lemon to assemble at the table.
Recipe adapted from: Good Food