Vegan gluten-free pancakes recipe
 Gluten-free and vegan pancakes that taste absolutely delicious. This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes. For this recipe you will need a food processor. Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt. 65g/2¼oz rice flour65g/2¼oz tapioca flour½ very ripe banana300ml/10½fl oz almond milk2 tsp rapeseed oil or coconut oil, for frying 65g/2¼oz rice flour 65g/2¼oz tapioca flour ½ very ripe banana 300ml/10½fl oz almond milk 2 tsp rapeseed oil or coconut oil, for frying 1½ bananas, slicedlarge handful blueberries30g/1oz pecans, toasted6 tsp maple syrup 1½ bananas, sliced large handful blueberries 30g/1oz pecans, toasted 6 tsp maple syrup Method Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Recipe tips The toppings on these banana pancakes can vary depending on your tastes but antioxidant packed blueberries, potassium rich bananas, natural maple syrup and toasted pecans all add healthy fats, fibre, vitamins and protein to this delicious vegan and gluten-free breakfast.