For the pancakes:
- 100g (¾ cup) gluten-free plain flour mix
- 2 tbs cornflour
- 1 tbs ground flaxseed
- 1½ tsp gluten-free baking powder
- ½ tsp ground cinnamon
- 1 pinch salt
- 2 tbs honey, plus extra to serve
- 1 tsp vanilla extract
- 325ml milk
- 1 large banana, mashed
- 2 tbs butter, melted
- 250g (1 cup) plain Greek yoghurt, or vanilla/plain yoghurt
- 3-4 tbs black chia seeds
- 150g (1 cup) raspberries
For the pancakes: Stir together the flour mix, cornflour, ground flaxseed, baking powder, cinnamon and salt in a large mixing bowl.
In a measuring jug, whisk together the honey, vanilla extract, milk and mashed banana.
Whisk the wet ingredients into the dry until a batter comes together; it shouldn’t be totally smooth. Let it stand for 10 minutes.
Preheat a non-stick frying pan over a medium heat until hot. Add a little melted butter and then a small ladle of batter to the pan, letting it spread out and set.
Cook for 1-2 minutes until golden-brown underneath before flipping. Cook for a further 1-2 minutes before sliding out of the pan. Cover with aluminium foil to keep warm.
Repeat steps 4 and 5 for the remaining pancakes, using a little melted butter for each batch.
To serve: Stack the pancakes on plates. Top with dollops of Greek yoghurt, chia seeds, raspberries and a drizzle of honey.