Gluten-Free Banana Breakfast Pancakes

After a lovely Sunday sleep in (my one for the week and one that I absolutely adore!), I was craving pancakes for Sunday brunch. Given that I’m a little in love with my new cookbook – My Darling Lemon Thyme by the very talented Emma Galloway, I decided to peruse the edible goodness over lemon water for the perfect pancake recipe. What I found on page 28, was the delightful buckwheat, banana and berry pancakes.

Given that I didn’t have any buckwheat flour, I decide to improvise and adapt the recipe slightly to what I had in the pantry. The end result was a deliciously light and fluffy pancake, filling and charming topped with freshly sliced banana and thick Greek berry yoghurt.

Gluten-Free Banana Breakfast Pancakes – recipe adapted from My Darling Lemon Thyme

½ cup brown rice flour
2 Tbspn coconut flour
2 teaspoons baking powder
½ cup ground almonds
1 Tbspn chia seeds
3 large free-range eggs
1 Tbspn olive oil or melted coconut oil + extra for cooking
½ cups almond milk
Sliced bananas, thick Greek yoghurt, berry sauce or pure maple syrup to serve. I used Puhoi Valley Divine berries yoghurt which is a thick and creamy Greek yoghurt topped with a luscious berry sauce.

Sieve the brown rice flour, coconut flour and baking powder into a large bowl and whisk in the ground almonds and chia seeds.
In a smaller bowl whisk together the eggs, oil and milk. Pour the wet ingredients into the dry ingredients and whisk to a smooth-ish batter.
Cover and set aside for 15 minutes before cooking. If it’s not possible, then don’t worry about this step!
Heat a little oil in a flat pan over a medium heat. Ladle about ¼ - 1/3 of a cup of batter into the pan (depending on how large you want your pancakes!). Cook until bubbles appear on the surface. Flip the pancake over and and cook for a further 1-2 minutes, until golden and cooked through. Repeat with the remaining batter.
Serve your pancakes with freshly sliced banana, thick Greek yoghurt and a little maple syrup.