Banana and Raspberry Pancakes


5 Mins Prep + 10 Mins Cooking

banana and raspberry pancakes


1 1/2 Cups Gluten-free Self Raising Flour

2 teaspoons Baking Powder

1 Banana, mashed

150ml Lactose Free Milk

1 teaspoon Maple or Golden Syrup (whatever you prefer)

1 teaspoon Vanilla Essence

Olive Oil Cooking Spray


1 tablespoon Lactose Free yoghurt


  1. Combine flour and baking powder in a large bowl. Make a well in the centre. Combine milk, syrup, egg and vanilla in a jug. Add to flour mixture. Whisk until smooth.
  2. Stir in mashed banana and stand for 10 minutes.
  3. Spray a non-stick frying pan with oil. Heat over medium heat. Spoon tablespoons of batter into pan to make a pancake.
  4. Cook for 2 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through.
  5. Transfer to a plate. Cover to keep warm.
  6. Repeat with remaining batter.
  7. Serve with a tablespoon lactose free yoghurt and top with raspberries and drizzle of syrup.
BreakfastMitch Hills