Ingredients
3/4 Cup Rice Flour
1 Small Over Ripe Banana
1 Cup of Coconut Milk
2 tsp Baking Powder (gluten free)
1 tsp Cinnamon
1 tsp Coconut Oil (to heat in the pan)
Pinch of Salt
For the berry compote:
1/4 cup frozen or fresh berries, even better if they're in season!
1 tsp maple syrup / sugar
Splash of water
Method
In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt
In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined
Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)
Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter
Once the pancakes have little air bubbles form it means they are ready to flip
Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream
Enjoy
For the berry compote
Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling
Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure
