Description
Healthy banana pancakes made with brown rice flour for a delicious gluten-free breakfast.
Ingredients
- 2 whole Ripe Bananas, Mashed
- 2 whole Eggs
- ¾ cups Almond Milk
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Agave Nectar
- 1 teaspoon Vanilla Extract
- 1-½ cup Brown Rice Flour
- ¼ teaspoons Salt
- 1 teaspoon Baking Powder
- ¼ teaspoons Cinnamon
- ¼ teaspoons Cardamom
Preparation
In a mixing bowl, mash the bananas with a fork until mostly smooth. Add the eggs, milk, oil, agave, and vanilla. 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 dollop 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. Cook another 3 to 5 minutes until pancakes are cooked all the way through.
Makes 10 – 12 small pancakes.
