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1
Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle
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2
Mix the flour, baking powder, cinnamon and salt together in a bowl.
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3
Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice
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4
Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
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5
Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
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6
Taste the batter to see if you want to add more syrup.
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7
The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
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8
Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle
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9
When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
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10
They should be an even brown.
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11
The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise
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12
Stack on warm plates and garnish with sliced banana and some maple syrup
