My gluten free triple banana pancakes recipe is my best pancake recipe yet! There's banana in it TWICE and it's served with banana-infused maple syrup. Oh and it's dairy free!
In a big mixing bowl, add all your dry ingredients and mix around until well combined.
In another mixing bowl, mash up ONE ripe banana until it's a lovely, fairly smooth puree. Add the milk and eggs and beat together with a fork until consistent.
Chop your last two ripe bananas into half cm thick discs.
Add your bowl of wet ingredients to your dry ingredients bowl and then add your melted butter.
Whisk together until well mixed. It may still look a little lumpy, but that's totally fine! It should be nice and thick.
In a saucepan, add 1 tbsp of oil and use either a brush or kitchen roll to spread it around. Turn this on at a low heat and wait until nice and hot.
Scoop the batter into the saucepan (I used a 1/4 cup measuring cup). Immediately drop your slices of banana into the pancake batter - I managed about 5 slices per pancake.
Allow to cook for around 2 minutes at a low heat until the underside is golden and the top side is looking less wet.
Flip and cook for a further 1 and a half minutes. Repeat until you've used up all your batter.
For your banana-infused maple syrup, simple simmer the maple syrup at a low heat with one chopped banana mixed in for 5-10 minutes.
Serve up with your maple syrup once slightly cooled and enjoy!