Too flippin’ good to resist
Delicious pancakes really stack up
EVERY Sunday is pancake day at our place. There’s 15 minutes of silence as our daughter Emmy devours her pancakes.
This week our recipe is gluten-free, so stack them high and gobble them down.
Quick pancakes (gluten-free)
Makes 4–6 large pancakes
INGREDIENTS: 3 ripe bananas 3 eggs 3⁄4 tsp of vanilla paste to 1 ½ cup of almond meal 1 ½ tsp of baking powder 1 ½ tsp of ground cinnamon 3⁄4 cup of choice of milk (might be a little less) – cow’s milk, almond milk, coconut milk or vanilla yogurt will work Fresh strawberries, to serve
Maple syrup, to serve.
METHOD: Prepare a medium frying pan over medium to high heat and coat with spray oil.
In a small bowl, mash the banana, then add the eggs and mix well to combine. Add vanilla and the almond meal.
Slowly add the milk; enough to get a thick batter after mixing. Add a few tablespoons of mixture to your hot pan and flip once the top side begins to aerate.
Serve with fresh strawberries and a drizzle of maple syrup or vanilla yogurt. Visit www.danandsteph.com.au or find them on Facebook – Dan & Steph – My Kitchen Rules.
Treat yourself to pancakes with berries and maple syrup. GLUTENANDDAIRY-FREE TOMAKEPANCAKES USENUTORSOYMILK