Gluten-Free Banana Pancakes

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 Instructions

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.