Gluten Free Rice & Banana Pancakes

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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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  • 1½ cups/ 375mL Dainty GF All Purpose Flour (or make flour from 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



If making flour, blend the uncooked Dainty Brown rice in a food processor or blender until a powder consistency is formed.


Combine the flour, 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!

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