Servings: 10 small pancakes
Gluten-Free Rice Flour Banana Pancakes
Gluten-Free Banana Pancakes made with rice flour are amazingly fluffy, moist, and taste just like banana bread!
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- 2 eggs
- ¾ cup unsweetened almond milk
- 1 Tbsp avocado oil or oil of choice
- 1 tsp pure vanilla extract
- 1 Tbsp pure maple syrup
- 2 ripe bananas mashed
Instructions
- In a mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the eggs, milk, oil and agave. Mix until combined.
- In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
- Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
- Heat a skillet to medium heat and add a dollup of butter or some oil.
- Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).
- Cook another 3 to 5 minutes until pancakes are cooked all the way through.
- Send Jack Johnson a pancake-o-gram
Notes
Adapted from this recipe: http://www.seasaltwithfood.com/2012/11/gluten-free-banana-pancakes.html
Nutrition
Serving: 1of 10, Calories: 142kcal, Carbohydrates: 25g, Protein: 3g, Fat: 3g, Fiber: 2g, Sugar: 4g