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Gluten Free Rice & Banana Pancakes

Inspired by All Recipes

Delicious served with butter, maple syrup, and a morning coffee. The recipe makes 20 – 30 pancakes, however for big hit with a younger crowd make huge gluten free pancakes and add chocolate chips!

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Ingredients

  • 1½ cups/ 375mL Dainty Brown Rice
  • Pinch of Salt
  • 1 tsp/ 5mL Baking Powder
  • Pinch of ground Cardamom
  • 2 ripe Bananas, mashed
  • 2 Eggs
  • 1 tsp/ 5mL Vanilla Extract
  • ¾ cup/ 190mL Almond Milk
  • 1 tbsp/ 15mL Coconut Oil
  • Optional: Chocolate chips

Preparation

1

Blend the uncooked Dainty Brown rice in a food processor until a powder consistency is formed.

2

Combine the blended rice, salt, baking powder, and cardamom.

3

In a mixing bowl, add the powder mixture to mashed bananas.

4

Add the eggs, vanilla extract and almond milk, mix until thoroughly combined.

5

Heat the coconut oil in a pan.

6

Pour the mixture into the hot pan to form small pancakes. Allow cooking for a couple of minutes before flipping to the other side.

7

Ensure pancakes are cooked all way through before serving.

8

Special Touch: To make a really fun weekend breakfast, make huge pancakes in a big non-stick frying pan and add chocolate chips!


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