Ingredients:
Brown rice flour - 1 cup (or any other gluten free flour)
Baking powder - 2 tsp.
Cinnamon - 1 tsp.
Salt - a pinch
Eggs - 2 large
Banana - 1 (ripe and mashed)
Vanilla Extract - 1 tsp.
Coconut oil - 2 tbsp. (melted)
Milk - 1 cup, divided
Method of Preparation:
Lightly whisk the eggs in a medium bowl, then add the mashed banana,
vanilla and half of the milk until smooth.
Slowly sift in all the dry ingredients and whisk until a clumpy
dough forms.
Slowly add in the rest of the milk until the batter becomes
as thick as pudding.
Mix in the coconut oil. If the batter is still clumpy that's okay.
Scoop 1/4-cup portions onto a hot, oiled pan.
Cook the pancakes
through and stack them on a plate.
Serve with fruit, maple syrup, nut butter, or any topping of your
choice.
Chef's Tip:
I prefer to use refined coconut oil because it doesn’t impart that often
overpowering coconut flavor, but feel free to use virgin coconut oil if
you love the taste and need as much coconut in your life, as possible.