If you’re a fan of pancakes, but eating gluten-free, look no further than thise tasty recipe from FREEE
Put the flour and baking powder into a large bowl or jug and stir to combine.
Break the egg (or add the chickpea flour + water) in the bowl, add the milk and beat to make a smooth batter. Thinly slice the banana.
Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
Pour batter into the pan to make 7.5cm/3” circles.
Carefully put a few banana slices onto each circle and cook on medium heat for 2-3 minutes.
When bubbles appear on the surface and the base is golden reduce the heat to low. Turn the pancakes over and cook the other side for 1-2 minutes.
Transfer the cooked pancakes to a plate and repeat until the batter is used.
Serve warm with syrup of your choice.