These gluten and dairy free pancakes are quick and easy to rustle up for breakfast or dessert
4 medium bananas
1 teaspoon cinnamon, or zest of 1 lemon
large handful of blueberries
1/2 teaspoon gluten free baking powder
5 large free-range eggs
Mash the bananas slightly with a fork. Add the cinnamon or zest, blueberries, and baking powder.
Crack the eggs into a small bowl or mug and whisk with a fork. Add to the pancake mix.
Heat a griddle pan or heavy based non-stick frying pan with some oil and a little butter.
Spoon a few dollops of pancake mix into the pan and once they begin to bubble, flip over and cook the other side.
Serve straight away with your choice of topping. (To keep them healthy, use raw organic honey)
Recipe by Jody Spencer
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