Panquecas de banana sem glúten

Ingredientes

• 350 grams gluten free all purpose flour
• 25 grams light brown sugar
• 3 teaspoons baking powder (be sure to check that the baking powder is gluten free as some brands may contain gluten.)
• 1/4 teaspoon salt
• 2 large (300g) ripe bananas
• 2 large eggs (room temperature.)
• 250 milliliters milk (I used whole milk but you can use your preferred milk such as almond milk for dairy free pancakes.)
• 50 grams butter (melted & cooled) (plus extra for greasing the pan if needed. )
• 1 teaspoon vanilla extract

Modo de preparo

1. 1

   --- How to make gluten free banana pancakes ---

2. 2

   Melt the butter and set it aside to cool slightly. I find it easier to melt the butter in the microwave in short bursts.

3. 3

   Mix the gluten free flour, sugar, baking powder, and salt in a bowl and set aside.

4. 4

   In a large bowl, mash the banana, then add the eggs, milk, vanilla extract, and melted butter, and whisk until fully combined.

5. 5

   Add in the dry ingredients and whisk until no streaks of flour are visible. Set the bowl aside and leave to rest for at least 15 minutes to allow the wet and dry ingredients to hydrate fully.

6. 6

   Heat a non-stick pan or griddle over a medium heat. Melt a little butter to grease the pan.

7. 7

   The pancake batter should be thick but pourable. If your batter feels too thick, add a small dash of extra milk until it is thick but pourable.

8. 8

   Pour the pancake batter into the pan until it spreads out to around 4-inch circle. I use a ladle as I find this easier than using a spoon.

9. 9

   Cook until bubbles appear and the edges are set. Flip and continue to cook until the bottom is golden brown.

10. 10

    Repeat with the remaining batter.

11. 11

    Serve with your preferred topping.