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Soft gluten-free banana pancakes with a creamy Greek yoghurt topping and a drizzle of maple syrup.
Difficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Mash the bananas in a medium bowl. Whisk in the beaten eggs and milk, then stir in the gluten-free flour and cinnamon until just combined. The batter should be thick but spoonable.
Divide the Greek yoghurt between two serving plates and have the maple syrup ready, if using.
Step by step
Heat a large non-stick frying pan over a medium heat and lightly brush with the oil. Spoon in four small pancakes, leaving space between them. Cook for 2 to 3 minutes until bubbles appear and the undersides are golden, then turn and cook for 1 to 2 minutes more. Repeat with the remaining batter.
Timer available in cooking mode · 12 min
Place the warm pancakes over the yoghurt and drizzle with maple syrup, if using. Serve immediately.
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