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
150ml milk, lactoses free milk or soy milk (df)
1 teaspoon vanilla essence
Melted butter or dairy free margarine, to grease
- 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).
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.
- 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.
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) http://www.taste.com.au/recipes/33913/quinoa+pancakes+with+caramelised+banana?ref=collections,gluten-free