Optional: maple syrup, freshly cut orange and banana, pomegranate seeds, toasted nuts, popped amaranth
Blitz banana in food processor or mash with a fork or potato masher until smooth.
Add milk, eggs, and vanilla extract and blitz.
Add the gluten-free flour, baking powder and ground cardamom and blitz the mixture again until well combined.
Zest the oranges and add their juice to the mixture. Combine well.
Heat a pan on medium heat and grease with a little bit of oil, preferably coconut for flavour.
Use 1/4 cup (or 2 heaped tablespoons) to measure out one pancake and dollop it in the greased pan. Depending on your pan size, you can do 2-4 at a time.
When the pancake top begins to bubble, it should be ready to flip. Cook for a further 2 or 3 minutes on the other side until nicely browned. Remove from the pan and place on a separate plate under a clean tea towel to keep warm. Repeat until all the batter is cooked.
Serve 3 pancakes per person and top with anything you like. I used fresh orange segments, pomegranate seeds, toasted pecan nuts and popped amaranth with a drizzle of maple syrup.