Vickys Banana Cinnamon Pancakes GF DF EF SF NF
Vickys Banana Cinnamon Pancakes GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys banana cinnamon pancakes gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Banana Cinnamon Pancakes GF DF EF SF NF is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Banana Cinnamon Pancakes GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys banana cinnamon pancakes gf df ef sf nf using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Banana Cinnamon Pancakes GF DF EF SF NF:
  1. Prepare Gluten-Free Flour Blend
  2. Make ready rice flour
  3. Prepare oat flour
  4. Make ready or
  5. Prepare plain flour or gluten-free blend of choice instead of rice & oat flour mix above
  6. Get baking powder
  7. Prepare ground cinnamon
  8. Get salt
  9. Prepare coconut milk plus extra as required
  10. Take maple syrup plus extra for garnish
  11. Make ready vanilla extract
  12. Make ready olive oil plus extra for pan
  13. Take overripe bananas, mashed
  14. Make ready ripe banana, sliced, for garnish
Instructions to make Vickys Banana Cinnamon Pancakes GF DF EF SF NF:
  1. Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle
  2. Mix the flour, baking powder, cinnamon and salt together in a bowl. Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice
  3. Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
  4. Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
  5. Taste the batter to see if you want to add more syrup. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
  6. Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle
  7. When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
  8. They should be an even brown. The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise
  9. Stack on warm plates and garnish with sliced banana and some maple syrup

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