These gluten free banana pancakes are fluffy and light and they look spectaular in a stack, topped with your favorite toppings. We’ve provided a vegan friendly recipe but you can easily replace the rice milk with a dairy based milk if you prefer.

 Ingredients

• 1 cup of Well and Good Plain Flour
• 1 mashed banana
• 1 tbsp baking powder
• 2 tbsp of maple syrup
• 1 tbsp of vanilla extract
• 1 tsp apple cider vinegar
• 1/2 cup of brown rice milk
• 1 tsp of coconut oil (for the pan)

 Method

1. Add the dry ingredients to a bowl and mix well. Then add in the wet ingredients and whisk until light and fluffy.
2. Heat a frying pan on a medium heat and add 1 tsp of coconut oil. Once the pan is hot, add half of the pancake mixture to the pan, spreading it out into a circular pancake shape. Flip and brown lightly on both sides. Repeat with the rest of the mixture.
3. Top with coconut yoghurt and fresh berries (or any toppings of your choice).