Allergy free banana pancake recipe

I used a ¼ cup to measure these out as I’d already used it to measure the Nuttlex and was too lazy to search for another cup. It turned out to be a nice way to make that one and a half pancakes though, which is about my limit nowadays. I had a better record as a kid but the kid's stomach is no more.

Ingredients

• 3 small bananas, mashed
• 2 cups Orgran self-raising flour
• Pinch of salt
• ½ tsp cinnamon
• 1 cup goat’s milk (may need a dash more)
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 60g Nuttlex, melted
• Extra melted Nuttlex to grease

Method

• In a large bowl, sift the flour, cinnamon and salt over the top and stir to combine.
• Make a well in the centre.
• Mash the bananas in a separate bowl.
• Whisk the banana together with the goat’s milk and No Egg mixture.
• Add the banana mixture to the flour mixture, whisking constantly until a smooth batter forms.
• Stir in the melted Nuttlex.
• If needed add a dash more goat’s milk.
• Heat a large non-stick frying pan over medium heat.
• Brush with the extra melted Nuttlex to lightly grease.
• Pour 1/3-1/2 cup of the batter into the pan to form a pancake.
• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
• Turn and cook for a further 1-2 minutes or until golden.
• Transfer to a plate and cover with a clean tea towel to keep warm.
• Repeat, adding more Nuttlex to grease the pan when needed.

Note

• Makes approximately 10 so divide and multiply as needed.