Banana Pancake Recipe
2 large very ripe bananas
2 tablespoons dark brown sugar
1 cup brown rice flour
1/2 cup sweet rice flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
In small bowl, mash together banana and dark brown sugar. Allow to stand for ten minutes.
- In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, salt, and xanthan gum. Add mashed bananas, eggs, milk, vegetable oil, and vanilla extract. Stir until a thick batter forms. If batter is too thick, add another tablespoon of milk.
- Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.
- Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
- Serve with butter and syrup, if desired.
© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone
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