Categories: Breakfast
Ingredients
- 3 large eggs
- 1 1/2 cups ripe bananas (about 3)
- 1/2 cup milk
- 1 1/2 tsp pure vanilla extract
- 3/4 cup brown rice flour
- 2 tbsp. coconut flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp kosher salt
- Unsalted butter
- Maple syrup and blueberries, for serving
Directions
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Preheat the oven to 250.
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In a blender, combine the eggs, bananas, milk and vanilla and blend until smooth. Add the rice flour, coconut flour, baking powder, cinnamon and salt and mix on low speed to combine.
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Heat a large nonstick skillet or a griddle over medium-high heat to get it nice and hot, then reduce the heat to medium-low. For each batch of pancakes, melt 1 tsp butter and swirl to coat the bottom of the skillet. Scoop the batter (using 1 tbsp. per pancake) into the skillet, spacing the scoops 2 inches apart. Cook for 2 to 3 minutes, until the bubbles on the top start to pop and the undersides are golden brown. Flip the pancakes and cook for about 1 minute more, or until golden and puffed. Transfer to a platter and keep warm in the oven while you make the rest of the pancakes.
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Serve with maple syrup and blueberries.