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Healthy banana pancakes made with brown rice flour for a delicious gluten-free breakfast.
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.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!