Banana smoothie
This plant-based almond milk smoothie combines banana, cinnamon, porridge oats and nutmeg to make a hearty, high-protein and gently spiced shake
Gluten-free pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g gluten-free flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp caster sugar
- 300ml buttermilk
- 1 egg
- 40g unsalted buttermelted and cooled
- 1 tbsp flavourless oil (such as vegetable or groundnut oil)
Nutrition: Per serving
- kcal336
- fat13.2g
- saturates6.1g
- carbs47.1g
- sugars8.8g
- fibre0.5g
- protein7g
- salt1.2g
Method
step 1
In a large bowl, sift together the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt. Make a well in the middle and add the buttermilk, egg and melted butter. Whisk until just combined, then set aside for 5 minutes.
step 2
Heat the oven to its lowest setting and heat a large frying pan over a medium heat, brushing the base with a little of the oil. Once hot, ladle in four circles of the batter. Wait for 1 minute or until small bubbles start to appear, then flip and cook on the other side for a further minute until golden. Transfer to an ovenproof plate and keep warm in the oven. Repeat with the remaining oil and batter, then stack and serve with your favourite toppings.
