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Gluten Free Pancakes Banana Strawberries and Chilli Pancetta
5 from 9 votes

Gluten Free Pancakes Banana Strawberries and Chilli Pancetta

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.

Servings: 2
Course: Breakfast, Brunch
Cuisine: International

Ingredients

  • 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 pancetta chilli
  • 1 whole banana extra, to serve

Instructions

    Cup of Yum
  1. 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.
  2. Mix well then add the Gluten Free flour and stir in.
  3. 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.
  4. Cook the pancetta in a frypan with a little oil and set aside.
  5. Add the butter to a clean preheated frypan and spoon in 1/2 of the pancake mix. Cook till browned and then flip over.
  6. 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.
  7. Serve with a little extra maple syrup, strawberries, pancetta and extra banana.