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Who doesn’t love pancakes for breakfast?
Since going gluten-free I’ve missed pancakes on lazy Sunday mornings. Needless to say, I’ve done a bunch of experimentation to come up with this gluten-free pancakes mix.
My best-ever gluten-free pancakes are super simple (and – bonus – laden with peanut butter).
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Just like last weeks’ recipe for a simple homemade
The best thing about these pancakes? (Besides the peanut butter – did I mention that I love peanut butter?) They only take 5 ingredients (plus your toppings). Quick, simple and delicious – what more could you want in a gluten-free brunch recipe?
This Sunday morning, brew a pot of coffee, grab your favourite person (or a good book) and treat yourself to some delicious pancakes. Try them with tropical fruits, berries or just plain sugar and lemon juice.
Simple banana pancakes
- 2 Bananas (ripe)
- 2 tbsp. Rice Flour
- 4 tbsp. Soy Milk
- 2 tbsp. Peanut Butter (crunchy)
- 1 tsp. Coconut Oil (approx.)
- This has to be one of my simplest brunch recipes! Just take all the ingredients, add them to a blender and pulse for around 30 seconds
- Heat the oil in a light frying pan, and then drop in the pancake mix. This recipe should make enough for three medium pancakes each for two people (so six total). I tend to cook them in batches of three
- Cook the pancakes for around three minutes, then flip and cook them for three minutes on the other side. Both sides should be golden brown and a little crispy
- Plate up the pancakes, and serve with fruit, syrup or anything you prefer