Follow these steps for perfect results
ripe bananas
mashed
dark brown sugar
brown rice flour
sweet rice flour
baking powder
salt
xanthan gum
milk
eggs
vegetable oil
vanilla extract
maple syrup
for serving
butter
for serving
sliced bananas
for serving
blueberries
for serving
chocolate chips
for serving
chopped nuts
for serving
In a small bowl, mash bananas and dark brown sugar together using a fork. Let it sit for 10 minutes.
In a medium bowl, whisk together brown rice flour, sweet rice flour, baking powder, salt, and xanthan gum.
Add milk, eggs, vegetable oil, vanilla extract, and the banana mixture to the dry ingredients.
Stir until a batter forms. If the batter is too thick, add an additional tablespoon of milk.
Lightly oil a flat griddle pan and heat it over medium-high heat until hot but not smoking.
Pour the batter onto the griddle into rounds, approximately 1/4 cup each.
Cook until bubbles appear all over the surface of the pancake and begin to pop, approximately 3 minutes.
If desired, add a sprinkle of chocolate chips or blueberries to the cooking pancakes.
Flip the pancakes and cook for another 1 to 1 1/2 minutes.
Serve the pancakes with butter, maple syrup, sliced bananas, blueberries, or chopped nuts, if desired.
Expert advice for the best results
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
Adjust sweetness by adding more or less brown sugar.
Top with a variety of fruits, nuts, and syrups for a customizable breakfast.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes on a plate and drizzle with syrup. Garnish with fresh fruit and a sprinkle of nuts.
Serve with maple syrup and butter.
Top with fresh berries and whipped cream.
Add a scoop of vanilla ice cream for a decadent treat.
Pairs well with the sweetness of the pancakes.
Provides a refreshing contrast to the pancakes.
Discover the story behind this recipe
A common breakfast item often enjoyed on weekends.
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