1 ripe banana (for best results, freeze all overripe bananas, remove one from the freezer and thaw, 10 sec. in microwave , before making. The banana flavor masks the GF flour flavor and adds to the texture)
1 large egg
1 cup rice flour blend * see recipe below
3/4 C almond milk
3/4 tsp xantham gum or guar gum
1 Tbsp brown sugar
2 Tbsp olive oil
3 tsp baking powder
1/4 tsp salt
Wisk all ingredients together, pour 1/4 cup of batter at a time onto skillet. Cook pancake until bubbly on top, flip.
These pancakes hold together well, you can make letter pancakes with the batter. My kids love to do this!!!
* make sure the syrup is gluten free. We only used 100% maple syrup for a long time. However, with the price currently being $17.99 a bottle, I found a recipe for homemade syrup. This is from the book Miserly Mom's by Jonni McCoy1 large egg
1 cup rice flour blend * see recipe below
3/4 C almond milk
3/4 tsp xantham gum or guar gum
1 Tbsp brown sugar
2 Tbsp olive oil
3 tsp baking powder
1/4 tsp salt
Wisk all ingredients together, pour 1/4 cup of batter at a time onto skillet. Cook pancake until bubbly on top, flip.
These pancakes hold together well, you can make letter pancakes with the batter. My kids love to do this!!!
HOMEMADE SYRUP
2 Cups sugar
1 Cup water
1 tsp maple extract
1/2 tsp vanilla
Bring water and sugar to a boil, stir until it appears to be thickened. The longer you boil, the thicker it will become. Add flavoring as it is cooling. Store in refrigerator.
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