125 g gluten free plain flour
1 tsp gluten free baking powder
150 ml lactose free milk
1 tbsp Oil
1 tbsp maple/golden syrup
Mix the gluten free flour and baking powder in a jug. Beat in the egg and lactose free milk.
Cut the banana into 6mm/¼” cubes and mix it into the batter.
Put a little oil into a frying pan, roll it around to cover the surface and heat until almost smoking.
Pour batter into the pan to make 8cm/3” circles and cook on medium heat.
When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
Repeat until the batter is used. Serve warm with syrup.
Recipe adapted from: Good Food