After having a very healthy lunch of some lovely curried pea soup (see below for recipe). I decided to make a little treat for pudding. This recipe is gluten free but I’m sure it is just as tasty made with wheat flour.
This makes about 6 pancakes.
1 heaped tablespoon of gluten free flour
1/2 a teaspoon of gluten free baking powder
Half a mashed banana
1 large egg
1/2 teaspoon of cinnamon
A teaspoon of agave syrup or sugar
Whisk the egg then add all the other dry ingredients. Add enough milk to loosen the mixture, I guess it should be rougly thick double cream consistency.
Ideally I think you should set the mixture aside for about half an hour but i didn’t bother.
Heat up a pan, grease with oil.
Spoon in mixture to make little scotch pancake sizeed pools.
Wait until little air bubbles start to prink through the top then flip.
Serve warm with syrup and fruit. I had some lovely English raspberries with mine. Yum, yum…