Peanut butter banana griddle cakes

Name: Peanut butter banana griddle cakes
Total time: 25 min
Cuisine: American
Ingredients: 150g gluten free plain flour; 2 tsp gluten free baking powder; 1 tsp xanthan gum; 2 ripe bananas, mashed; 250ml gluten free oat milk; 3 tbsp smooth peanut butter; 2 tbsp dairy free spread; 2 tbsp maple syrup

Thick banana pancakes with a peanut butter swirl and a drizzle of maple. Free from egg, dairy and gluten.

Time25 min
LevelEasy
Costabout £1.07 a head

3 servings

Ingredients

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150 ggluten free plain flour
2 tspgluten free baking powder
1 tspxanthan gum
2ripe bananasmashed
250 mlgluten free oat milk
3 tbspsmooth peanut butter
2 tbspdairy free spread
2 tbspmaple syrup

Method

1
Mix the flour, baking powder, xanthan gum and a pinch of salt in a bowl.
2
Mash the bananas well, then whisk in the gluten free oat milk and 1 tablespoon of the peanut butter until smooth.
3
Stir the wet mix into the dry mix. Leave to stand for 5 minutes so it thickens.
5 min
4
Melt a little dairy free spread in a non stick frying pan over a medium heat. Spoon in 3 or 4 pancakes.
5
Cook for 2 minutes until bubbles appear, then flip and cook for 1 to 2 minutes more. Keep warm and repeat.
4 min
6
Warm the remaining peanut butter for 15 seconds in the microwave so it pours. Stack the pancakes and drizzle with peanut butter and maple syrup.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.