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65g/2¼oz rice flour
65g/2¼oz tapioca flour
½ very ripe banana
300ml/10½fl oz almond milk
Mr Hugh’s Extra Virgin rapeseed oil
For the topping
1½ bananas, sliced
large handful blueberries
30g/1oz pecans, toasted
Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.
Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with Mr Hugh’s Rapeseed oil. Pour in a little of the batter and swirl it around the pan to make a full-sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.
Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately.