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Gluten Free Banana Pancakes with Bob's Red Mill Brown Rice Flour

Course Breakfast
Cuisine Gluten Free
Author Jodi Stewart

Ingredients

  • 2 bananas
  • 4 eggs
  • 2 T vegetable oil
  • 1 tsp vanilla
  • 2 cup rice flour
  • 1 T baking powder
  • 1/2 cup milk or carrot juice
  • Butter or coconut oil to grease griddle.

Instructions

  1. Pre-heat a griddle to 325F
  2. In a blender, combine bananas, eggs, butter and vanilla until smooth.
  3. Pour into bowl.
  4. Stir in flour and baking powder (I use a whisk) until combined.
  5. Stir in milk or juice 1/4 cup at a time until desired pancake consistency. (I find 1/2 cup is just right)
  6. Lightly grease griddle with butter.
  7. Cook 1/4c sized pancakes until the edges are firm and bubbles start to form on top.
  8. Flip over and cook other side until golden.