Hello everybody, it is me again, Dan, welcome to our recipe site. 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. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Banana Cinnamon Pancakes GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Vickys Banana Cinnamon Pancakes GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.

To begin 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 that.

The ingredients needed to make Vickys Banana Cinnamon Pancakes GF DF EF SF NF:

1. Take Gluten-Free Flour Blend
2. Take 158 grams (1 cup) rice flour
3. Prepare 120 grams (1 cup) oat flour
4. Prepare or
5. Prepare 280 grams plain flour or gluten-free blend of choice instead of rice & oat flour mix above
6. Get 2 tsp baking powder
7. Make ready 1 1/2 tsp ground cinnamon
8. Get 1/2 tsp salt
9. Get 270 ml coconut milk plus extra as required
10. Make ready 2 tbsp maple syrup plus extra for garnish
11. Make ready 2 tsp vanilla extract
12. Take 1 tbsp olive oil plus extra for pan
13. Prepare 2 overripe bananas, mashed
14. Get 1 ripe banana, sliced, for garnish

Steps 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
10. Ready to serve and ENJOY!

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