Banana & Rice Flour Pancakes

I had this pancake for breakfast and opted for rice flour as it is kinder to my tummy than regular flour. They tasted great with the addition of fruit, sugar free peanut butter and melted dark chocolate.

Makes approx 6

Ingredients 

2 cups of rice flour
2 cups of almond milk
2 eggs
1 ripe banana
sunflower oil

Toppings (per pancake)

1 kiwi
1 banana
2 stawberries
1 tsp sugar free peanut butter
2 squares of 70% cocoa chocolate


Method

Slice up the fruit or prepare your own toppings and keep to one side.

Add the rice flour, almond milk, eggs and banana to a blender and blend until smooth. Now take a non stick pan and add 1/2 tbs of sunflower oil and place on a high heat. Once the pan is hot, add a ladle of the mixture and move the pan around until the mixture covers the base of the pan. I find the first pancake is always a test for you to work out how much to ladle in depending on the size of the pan.

Cook the pancake until golden on one side then flip over and cook for a few more minutes. Melt the dark chocolate and drizzle on the cooked pancake. Then add the toppings you prepared earlier, the peanut butter and enjoy.