Banana pancakes gluten-free and lactose-free are a delicious and healthy breakfast, for lazy mornings or for a brunch.
Preparation time 1 hour
Ingredients for 6 pancakes:
70 g potato starch
80 g rice flour
1 large ripe banana
200 ml of soy (or rice) milk
1 egg
20 g cane sugar
6 g baking powder
1 pinch of salt
butter for greasing the pan
Accompaniment:
maple syrup or honey or melted dark chocolate
4-5 strawberries
Crush the banana with a fork.
Beat the egg with the soy milk and a pinch of salt, after a few minutes add the cane sugar and beat for another minute.
Add the flours (sieved with the yeast) and the banana. Beat with whips to dissolve any lumps.
The batter must come out neither too liquid nor too firm (if needed add milk or flour to achieve the right consistency).
Heat a non-stick pan and grease with a little butter (butter isn’t essential, you can cook without it, on a good non-stick pan, but with it peel off easily and the shape doesn’t get ruined).
Put a little batter (about 3-4 spoons) in the pan and give it a circular shape (if the batter is the right density, it doesn’t move around in the pan and remains still).
Cook 3-4 minutes each side, over medium heat.
Serve with strawberries and maple syrup, or honey (as we did) or a little melted dark chocolate.
Possible substitutions:
You can replace the egg with half a banana and 100 ml soy milk, mixing everything with the whips.
The flour can be replaced by 80 g wholegrain rice flour and 70 g buckwheat flour, to add more fiber.
More gluten-free desserts:
Cupcake with white chocolate and strawberries
Cotton soft cheesecake gluten-free
Lemon Meltaways biscuits gluten-free
