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Fluffy, tasty, gluten-free pancakes with a sexy twist: divine crispy bacon and chunky slices of banana.  This dish is a delicious combination of sweet and salty.  The perfect treat for weekend breakfast/brunch.


1 egg

1 cup milk

1 teaspoon vanilla extract

1 cup self-raising gluten-free flour

1 teaspoon salt

1 tablespoon sugar

250g shoulder or middle bacon

2 bananas

Maple/golden syrup

Serves 2-3


  1. Beat together the egg, milk and vanilla extract until mixuter is light and fluffy.

  2. Sift together the dry ingredients to evenly distribute over the wet mixture.

  3. Gently and quickly stir to combine.  Note: do not over mix unless you like stiff, tough pancakes!  Yes, there will be lumps, but do not fret, the next step will take care of them.

  4. Leave the batter to sit for a good 10 or more minutes.  (Possibly over night.)  Allowing the batter to sit dissolves the lumps and helps it to thicken whilst staying fluffy.

  5. Oil or spray your frying pan and preheat.

  6. Using a small ladle, tablespoon or 1/4 measuring cup, pour pancake mixture into the hot frying pan.

  7. When mixture has bubbled all over, turn pancakes once and cook until golden on the other side.

  8. Cook bacon in a frying pan or under a grill until crispy.

  9. Slice bananas into reasonably thick slices (so you have something to sink your teeth into).

  10. Layer pancakes with crispy bacon, banana slices and a drizzle of maple/golden syrup (if desired - I find it sweet enough without).


[Recipe by Franciska  - adapted from recipe brought home by Satine from Year 6 Camp.]