Gluten-Free Rice Flour Banana Pancakes

Name: Gluten-Free Rice Flour Banana Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 small pancakes
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; 1 tsp pure vanilla extract; 1 Tbsp pure maple syrup; 2 ripe bananas

User Reviews

4.5

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10 small pancakes
Calories
142 kcal
Course
Breakfast
Cuisine
American

Gluten-Free Rice Flour Banana Pancakes

Tyler Espinosa

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Gluten-Free Banana Pancakes made with rice flour are amazingly fluffy, moist, and taste just like banana bread!

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Ingredients

Servings

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

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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.
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