Al's 'Ace' Gluten-Free Pancakes

In our story, ‘Al’ doesn’t mind getting up early to help the kids make Mum breakfast in bed on Mother’s Day. Only problem is, they are so thrilled with how happy it makes her, they now want to make her pancakes every weekend!

Al’s ‘Ace’ Gluten-Free Pancakes

Makes: 12

Takes: 25 mins

Cost per pancake: 23p

Ingredients:

150g gluten-free self-raising flour

1 level tsp bicarbonate of soda

1 tbsp caster sugar

1 small ripe banana, mashed

1 egg

175ml almond milk

1-2 tsp coconut oil

For the topping:

2 oranges, zested

200g Greek yogurt

60ml maple syrup

Directions:

1. Combine the flour, bicarbonate of soda, sugar and a pinch of salt in a bowl. Add the banana and egg, then whisk in the milk gradually to make a smooth batter.

2. Melt ½ tsp coconut oil in a nonstick frying pan over a medium-high heat. Add tablepoons of batter – they should spread to about 7cm in diameter so you’ll need to work in batches. Cook until small bubbles start to appear on the top then flip and cook until both sides are golden brown. Ensure the heat isn’t too high or the pancakes will be dark brown, but not cooked in the middle.

3. Transfer to a warm serving plate and repeat with the remaining oil and batter.

4. Slice off the top and bottom from the oranges. Put on a chopping board, cut side down, and slice the skin and pith away from the flesh. Remove each segment by cutting between it and the membrane, leaving the membrane behind. Reserve any juice.

5. Top the pancakes with the yogurt, orange zest and segments, then drizzle with maple syrup and any reserved orange juice.

Little help: For a simple flavour boost, add a small pinch of cinnamon to the batter.