Gluten-free banana pancakes

Ingredients for 12 servings:

• 4 eggs, size M
• 100 g butter, melted
• 100 g sugar
• 1 packet of Bourbon vanilla sugar
• 560 g Flour, gluten-free (Dr. Schär Mix-It-Flour)
• 2 packets of baking powder
• 4 pinches of salt
• 500 ml buttermilk
• 900 ml milk
• 4 banana(s), ripe

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Using a hand mixer and whisk, beat the eggs with the melted and cooled butter. Now stir in the sugar and vanilla sugar. In a separate bowl, mix the flour, baking powder and salt well and stir into the egg mixture. Now slice the 4 bananas and place them in a tall measuring jug and puree them with 250 ml of buttermilk using a hand blender. Add the remaining 250 ml of buttermilk and the milk to the batter and mix well. Finally, add the pureed banana-buttermilk mixture to the batter and mix everything well again. The batter should be thick. Melt butter in a 24 cm diameter non-stick frying pan and ladle a few portions of batter into the pan. When small bubbles form around the edges of the batter, turn the pancakes over and fry until golden brown on both sides. This amount is enough for about 12-13 pancakes.