Adapted from Seriously Good Gluten-Free Baking by Phil Vickery.
Makes 8-10 pancakes/serves 2
70g (2 ½ oz) brown rice flour
50g (2 oz) buckwheat flour
½ teaspoon baking powder
Pinch of salt
1 medium egg
1 ½ tablespoons coconut oil melted
25g (1 oz) butter melted
284ml carton buttermilk
1 banana mashed
Toppings: Fresh raspberries, toasted coconut chips, maple syrup
Whizz the banana in a food processor or blender until a loose consistency or mash by hand. Set aside. In a bowl mix together the flours, baking powder and salt if using. In a large measuring jug whisk together the egg, coconut oil, butter and buttermilk then add the banana. Add the dry ingredients to the wet ingredients a bit at a time until well combined. You should have a fairly thick batter.
Grease your skillet or non stick frying pan and place over a medium heat. Spoon a table spoonful of batter per pancake in to the pan to create a small round pancake. I could only fit three in my pan at a time. Cook for 2-3 minutes on each side. Once your pancakes are golden on each side remove to a plate and cover with foil to keep warm (I kept mine in a very low temperature oven). Continue making more batches until all the batter is used up. While you are making the pancakes toast some coconut chips on a baking tray in the oven for about ten minutes. When you are ready to serve top your pancakes with the toasted coconut, raspberries and maple syrup.