Sift the gluten free flour, baking powder and milled seeds into a bowl then crack the eggs into the mixing bowl and stir into the flour mix until well combined.
Next add the milk gradually, whisking well to get rid of any lumps in the gluten free pancake batter. You want a nice smooth base mix.
Add the Sweet Freedom Choc Shot and stir through. Hold off adding the banana for the moment, we will do this after we have set some mix aside for the pancake outlines. The banana tends to get stuck or makes the piping awkward, so we will simply add that to main mixture instead.
To create the outline of your heart-shaped gluten free pancakes, you will need a clear squeezy bottle (the catering type) or a disposable piping bag with a very small hole cut at the end. An empty Choc Shot bottle works great too! Spoon around a fifth of the pancake mix into your bottle or bag and then set aside.
Now add the mashed bananas to the remaining main pancake batter and stir through.
Leave the gluten free chocolate & banana pancake batter to rest for 15 minutes, then you can get cooking!
Heat a frying pan to medium then carefully draw a heart shape in the pan using your squeezy bottle batter. Allow it to cook for 15 seconds then carefully spoon the main chocolate and banana batter into the heart outline, ensuring it doesn't overrun the edging.
Cook the pancakes for a couple of minutes over a medium heat then when small air bubbles appear on the pancake surface, flip them over for a further minute of cooking on the other side.
Pancake time! Serve straight away with lashings of slightly warmed Sweet Freedom Choc Shot (it’s delicious layered between the pancakes), soft fruit, ice cream, whatever you fancy.
Thank you Laura @myglutenfreeguide for a delicious recipe.
*We cannot guarantee that this recipe is allergen free.
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