DF / GF / Higher Amines / LS / MSG Free

Gluten free Pancakes with Caramelised Banana

Makes 8 pancakes


110g (3/4 cup) quinoa flour
115g (2/3 cup) potato starch
1 1/2 teaspoons gluten free baking powder 2 tablespoons caster sugar
2 eggs
150ml milk, lactoses free milk or soy milk   (df)
1 teaspoon vanilla essence
Melted butter or dairy free margarine, to grease

Caramelised bananas


  1. Sift quinoa flour, potato starch and baking powder into a large bowl. Stir through the sugar. Make a well in the centre and add the eggs, milk and vanilla essence and whisk until smooth (batter will be quite thin).
  2. Heat a large non stick frying pan over a medium heat and brush pan with a little butter. For each pancake, ladle 60ml (¼ cup) of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pancake over and cook for another minute or until cooked through. Transfer to a plate and keep warm while cooking the rest of the pancakes.

  3. Meanwhile, heat a large non-stick frying pan over a medium-high heat. Add the sugar, vanilla and 2 tablespoons water. Cook stirring, to dissolve the sugar. Add banana slices, cook for 1-2 minutes, tossing to coat in the caramel sauce.
  4. Serve pancakes topped with with the  caramelised bananas and optional a dollop of plain or vanilla yoghurt


(A) Amines increase as bananas ripen, very ripe bananas are high amine, it is best to use just ripe bananas (moderate amines)

Orginal Source: (this recipe has been adapted slightly to make food intolerance friendlier),gluten-free

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