1 1/2 cups (185 g / 6 oz) self-raising flour
1/2 cup (80 g / 2 2/3 oz) brown rice flour
1/3 cup (85 g / 2 3/4 oz) caster sugar
1/2 cup (140 g / 4 1/2 oz) apple puree
60 g (2 oz) milk-free margarine, melted
300 ml (10 fl oz) soy or rice milk
1 1/2 teaspoons melted milk-free margarine, extra, for greasing
2 medium bananas, sliced
1. Sift the flours into a bowl and stir in the sugar. Make a well in the centre.
2. Whisk together the apple puree, margarine and milk and stir into the dry ingredients. Whisk until you have a smooth batter.
3. Lightly grease a non-stick fry pan with the extra melted margarine. Pour 1/4 cup (60 ml / 2 fl oz) of the batter into the pan. Top with the sliced banana and cook over low-medium heat until bubbles appear on the surface.
4. Flip the pancake over and cook the other side. Remove and keep warm while you cook the remaining batter to make 12 pancakes in total.
Serve with pure maple syrup.