Vickys Banana Cinnamon Pancakes GF DF EF SF NF
Vickys Banana Cinnamon Pancakes GF DF EF SF NF

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys banana cinnamon pancakes gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Banana Cinnamon Pancakes GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vickys Banana Cinnamon Pancakes GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have vickys banana cinnamon pancakes gf df ef sf nf using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Banana Cinnamon Pancakes GF DF EF SF NF:
  1. Prepare Gluten-Free Flour Blend
  2. Take 158 grams (1 cup) rice flour
  3. Make ready 120 grams (1 cup) oat flour
  4. Make ready or
  5. Take 280 grams plain flour or gluten-free blend of choice instead of rice & oat flour mix above
  6. Take 2 tsp baking powder
  7. Make ready 1 1/2 tsp ground cinnamon
  8. Take 1/2 tsp salt
  9. Make ready 270 ml coconut milk plus extra as required
  10. Take 2 tbsp maple syrup plus extra for garnish
  11. Prepare 2 tsp vanilla extract
  12. Make ready 1 tbsp olive oil plus extra for pan
  13. Prepare 2 overripe bananas, mashed
  14. Get 1 ripe banana, sliced, for garnish
Instructions to make Vickys Banana Cinnamon Pancakes GF DF EF SF NF:
  1. Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle
  2. Mix the flour, baking powder, cinnamon and salt together in a bowl. Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice
  3. Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
  4. Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
  5. Taste the batter to see if you want to add more syrup. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
  6. Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle
  7. When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
  8. They should be an even brown. The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise
  9. Stack on warm plates and garnish with sliced banana and some maple syrup

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