Gluten Free Pancakes Banana Strawberries and Chilli Pancetta

Name: Gluten Free Pancakes Banana Strawberries and Chilli Pancetta
Yield: 2 serving
Ingredients: 1 whole banana; 1 whole egg; 40 gm gluten free self raising flour; 5 gm sugar; 1/2 teaspoon vanilla paste; 15 gm butter; 100 gm strawberries; 40 ml maple syrup; 100 gm chilli pancetta; 1 whole extra banana to serve

User Reviews

5.0

9 reviews

Excellent

Servings
2
Course
Breakfast, Brunch
Cuisine
International

Gluten Free Pancakes Banana Strawberries and Chilli Pancetta

Iris Warren

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This is a simple recipe for 1 or 2 it's quick and easy and you just have to keep increasing the basic recipe to make for more people.

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Ingredients

Servings

1 whole banana small ripe
1 whole egg
40 gm gluten free self raising flour I used Aldi it's got extra lift. if you are using another brand add 1/2 baking powder
5 gm sugar 1 teaspoon
1/2 teaspoon vanilla paste
15 gm butter
100 gm strawberries 4 large cut 1/2
40 ml maple syrup 2 Tablespoons
100 gm chilli pancetta
1 whole extra banana to serve

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Instructions

Mash the banana with a fork in a small bowl. Add the egg and mix well with a fork till combined. Add the vanilla if using and the sugar.
Mix well then add the Gluten Free flour and stir in.
Put the strawberries and maple syrup in a small pot or a microwave safe jug. Heat till the syrup is hot and the strawberries just sart to soften.
Cook the pancetta in a frypan with a little oil and set aside.
Add the butter to a clean preheated frypan and spoon in 1/2 of the pancake mix. Cook till browned and then flip over.
The pancakes will take slightly longer to cook so turn the heat down a little. They will be fluffy and cooked through. Continue with the other half.
Serve with a little extra maple syrup, strawberries, pancetta and extra banana.