My Ultimate, Fluffy, Gluten Free American Pancakes
My gluten, dairy free pancakes are indulgent but super quick & easy and so they make the perfect lazy Sunday brunch. Now all you need to think about is what toppings you're going to have!!
Servings: 2 people
- 2 bananas - weigh approx 190g without skins
- 2 eggs
- 150 grams gluten free self-raising flour - or 150g of gluten free plain flour & 1 tsp baking powder
Blend all of the ingredients in a smoothie maker until there's no lumps (30 seconds ish). >Haven't got a smoothie maker? Mash the banana with a fork until smooth and then add to a mixing bowl with the other ingredients and whisk. >Dont be alarmed if its really, really thick - that's exactly how you want it for big fluffy pancakes! Heat a pan to a low-medium temperature & spray with frylight/brush with oil. >If you're unsure of what temperature to use, I suggest you veer to the cool side as its MUCH easier to control. Its easy to crank the temperature up if they're not cooking but you can't reverse a burnt pancake haha Spoon approx 2 tbsp of the mixture into the pan to make your first pancake. Repeat until you've used all the mix up. >If you're wanting perfect circular pancake shapes, I'd recommend pouring the mix into a jug. Then, pour from the jug into the pan at a height of about 30cm from the pan. Don't ask me why, but pouring from a height gives a neater circle. When bubbles have just started to appear on the surface and they are EASY to lift with a spatula, flip and cook on the other side. >Mine usually take about 2 mins on the first side & 1 min after I've flipped them. If you're using the same pan to cook another batch, the second lot of pancakes will probably require less time as the pan will be hotter. >Tip: Don't be tempted to move the pancake around/push the top down/interfere with it whilst one side is cooking! It'll lose its thickness & fluffiness.
Serve & enjoy!!