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    Corné's yummy banana and vanilla pancakes

    Serves 6

    2 cups gluten free flour

    2 cups almond or rice milk
    2 eggs
    2 tbs olive oil
    2 tsp salt
    1 banana roughly chopped
    Inside of 1 vanilla pod

    Add all the ingredients except the banana together in a big bowl.
    Whisk until there are no more lumps and a smooth batter is formed. Add the banana to the batter and mix with a spoon.
    Pre-heat a pan with a bit of olive oil. Scoop in enough batter to make a pancake about 5mm thick and bake until golden brown, flipping it a few times.
    Drizzle with honey to taste, add almonds and fresh banana for extra yumminess!