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Ingredients

200g (1 1/2 cups) gluten-free self-raising flour
1 tablespoon caster sugar
1 egg, lightly whisked
310ml (1 1/4 cup) buttermilk
40g butter, melted
2 ripe bananas, peeled, thickly sliced
70g (1/3 cup) brown sugar
125ml (1/2 cup) thin cream

Method

Step 1 Combine the flour and sugar in a large bowl. Make a well in the centre. Add the egg and buttermilk and stir to combine.
Step 2 Brush a large non-stick frying pan with a little of the melted butter. Place over medium-low heat. Pour three 1/4 cupfuls of mixture around the edge of the pan. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1-2 minutes or until golden and cooked through. Transfer to a plate. Repeat in 3 more batches with remaining batter.
Step 3 Increase heat to medium-high. Brush pan with any remaining butter. Add banana and cook for 1 minute each side or until lightly caramelized. Transfer to a plate.
Step 4 Add the brown sugar and cream to the pan and cook, stirring, for 5 minutes or until sugar dissolves and sauce thickens. Remove from heat.
Step 5 Divide pancakes among serving plates. Top with banana and drizzle with sauce. Serve immediately.

Gluten free pancakes with bananas and caramel sauce

How to make Gluten free pancakes with bananas and caramel sauce

Ingredients

Method