Sweet Banana And Maple Pancakes With Blueberries And Pecans
Indulge in a delightful stack of fluffy gluten-free pancakes made with a blend of rice flour and tapioca, infused with the sweetness of ripe bananas and almond milk. Topped with a vibrant mix of fresh blueberries, sliced bananas, crunchy pecans, and a drizzle of maple syrup, this breakfast treat is sure to brighten your mornings.
— Constant Cookbook
Ingredients
- 65g/2¼oz rice flour
- 65g/2¼oz tapioca
- ½ very ripe banana
- 300ml/10½fl oz almond milk
- or coconut oil rapeseed oil
- 1½ bananas
- large handful blueberries
- 30g/1oz pecans
- maple syrup
Instructions
- Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.
- Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.
- Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Makes 6 pancakes
Nutrition
- Calories: 183kcal
- Carbohydrate Content: 30.5g
- Fat Content: 5g
- Fiber Content: 1.5g
- Protein Content: 3g
- Saturated Fat Content: 0.5g
- Sugar Content: 12.5g
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