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!
Blend the uncooked Dainty Brown rice in a food processor until a powder consistency is formed.
Combine the blended rice, salt, baking powder, and cardamom.
In a mixing bowl, add the powder mixture to mashed bananas.
Add the eggs, vanilla extract and almond milk, mix until thoroughly combined.
Heat the coconut oil in a pan.
Pour the mixture into the hot pan to form small pancakes. Allow cooking for a couple of minutes before flipping to the other side.
Ensure pancakes are cooked all way through before serving.
Special Touch: To make a really fun weekend breakfast, make huge pancakes in a big non-stick frying pan and add chocolate chips!