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  • BANANA CORNMEAL PANCAKES (GLUTEN-FREE)

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    BANANA CORNMEAL PANCAKES (GLUTEN-FREE)
    Prep time:
    Cook time:
    Servings: 10
    by Lillie Ann Passwaiter
    76 recipes
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    BANANA AND CORNMEAL PANCAKES DELICIOUS FOR ANY MEAL OF YOUR CHOOSING. SERVE WITH YOUR FAVORITE TOPPINGS

    Ingredients

    • 1 CUP ORGANIC BROWN RICE FLOUR
    • 1 CUP ORGANIC CORNMEAL
    • 1/4 CUP ORGANIC SWEET RICE FLOUR OR SORGHUM FLOUR
    • 2 TABLESPOONS ORGANIC BROWN SUGAR
    • 1 TEASPOON BAKING SODA
    • 1 TEASPOON BAKING POWDER
    • 1 CUP ORGANIC REGULAR MILK
    • 2 ORGANIC BANANAS, MASHED
    • 3 ORGANIC EGGS
    • 1/2 CUP ORGANIC YOGURT (OPTIONAL)
    • 3 TABLESPOONS ORGANIC OIL, COCONUT OR OLIVE
    • 1 TABLESPOON ORGANIC VANILLA EXTRACT

    Directions

    1. WHISK BROWN RICE FLOUR, CORN MEAL, RICE FLOUR, BROWN SUGAR, BAKING SODA, AND BAKING POWDER TOGETHER IN A BOWL.
    2. IN A SEPARATE BOWL, BEAT MILK, BANANAS, EGGS, YOGURT, OIL, AND VANILLA EXTRACT TOGETHER.
    3. STIR FLOUR MIXTURE INTO BANANA MIXTURE UNTIL BATTER IS JUST MIXED.
    4. PREHEAT TO 225 DEGREES AND LIGHTLY GREASE GRIDDLE.
    5. SPOON MIXTURE OUT TO THE SIZE OF PANCAKE YOU WANT AND COOK UNTIL SIDES LOOK COOKED, ABOUT 2 MINUTES AND FLIP TO THE OTHER SIDE AND COOK UNTIL GOLDEN BROWN, ABOUT 1 TO 2 MINUTES. REPEAT WITH REMAINING BATTER.

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