Rice flour pancakes with frozen banana yogurt and strawberry sauce
Rice flour pancakes with frozen banana yogurt and strawberry sauce
Open in Cookpad AppSteps
- 1
In a bowl whip the bananas, honey, lemon juice and cinnamon.
Mix it with the yogurt. - 2
Place in freezer for 2 hours and whip it every ½ hour until yogurt is almost frozen. Cover with parchment paper the bottom of a tray. Scoop the yogurt forming yogurt balls and place it on the tray. Freeze for about 2 hours.
- 3
STRAWBERRY SAUCE PREPARATION
Wash the strawberries and cut them in wedges.
- 4
Place the strawberries in a saucepan with the rest of the ingredients. Cover and cook at moderate heat for around 20 minutes. The juices will be released, simmer until sauce is thickened. Cool off the sauce at room temperature.
- 5
RICE FLOUR PANCAKES PREPARATION
In a bowl, sift the flour, baking powder, baking soda and sugar,
In another bowl beat the egg with the milk and melted butter. - 6
Whisk the dry ingredients with wet ingredients until batter is smooth with no lumps.
- 7
Spray some oil or butter in a small frying pan, heat up at moderate temperature and scoop in some of the batter. Flip it when you see some bubbles on top and bottom is golden brown.
- 8
Serve the pancakes with melted butter, maple syrup, blueberry sauce, strawberries sauce or ice cream.
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