Vickys Banana Cinnamon Pancakes

• 158 grams (1 cup) rice flour
• 120 grams (1 cup) oat flour
• 280 grams plain flour or gluten-free blend of choice *instead of rice & oat flour mix above*
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 270 ml coconut milk plus extra as required
• 2 tbsp maple syrup plus extra for garnish
• 2 tsp vanilla extract
• 1 tbsp olive oil plus extra for pan
• 2 overripe bananas, mashed
• 1 ripe banana, sliced, for garnish

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.
3. 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
4. Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
5. Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
6. Taste the batter to see if you want to add more syrup.
7. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
8. 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
9. When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
10. They should be an even brown.
11. 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
12. Stack on warm plates and garnish with sliced banana and some maple syrup

rice flour, flour, flour, baking powder, ground cinnamon, salt, coconut milk, syrup plus, vanilla, olive oil, overripe bananas, banana

Taken from cookpad.com/us/recipes/349185-vickys-banana-cinnamon-pancakes (may not work)