The Pioneer Woman Tasty Kitchen
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Gluten-Free Banana Pancakes

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Level: Easy

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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.

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