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Delicious-gluten-free-hotcake-recipe-for-breakfast-with-caramel-sauce-and-grilled-banana

Gluten-Free Hotcakes

You'll jump out of bed when these gluten-free hotcakes are on the breakfast menu.
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 20 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
 

  • 1½ cups gluten-free plain flour
  • 1½ teaspoons gluten-free baking powder
  • 3 tablespoons caster sugar
  • 2 eggs at room temperature
  • 1 cup light milk at room temperature
  • 3 tablespoons butter melted
  • 2 bananas sliced into 1cm thick pieces
  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup milk
  • 1 cup ricotta to serve

Instructions
 

  • Sift together flour, baking powder and caster sugar. Mix well.
  • In a separate bowl combine eggs, milk and butter.
  • Pour milk mix into flour mix. Beat until just combined (some lumps are ok). Rest 20 minutes.
  • Heat a crepe pan on medium. Spray very lightly with spray oil. Pour ¼ cup of mixture into pan and spread slightly. Cook until bubbles appear on top. Flip and cook other side for 30 seconds. Remove and keep warm while cooking remainder of hotcakes.
  • Place butter and brown sugar in a small frying pan over medium heat. Stir to combine. Bring to the boil after butter has melted and stir through milk. Add bananas and toss to coat. Remove from heat.
  • Serve hotcakes piled on plate with a tablespoon of ricotta between each hotcake. Top with caramelised banana before serving.
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