Gluten free super yummo pancakes inspired and slightly modified from a new book on our shelves entitled EAT by Gilles Lartigot. Really, the best gluten free pancakes I've tasted to date.
Pancakes (GF, DF)
- 1 cup rice flour
- 1 cup buckwheat flour
- 7g sachet of baking powder (approximately 5 teaspoons)
- 1 1/2 cups rice milk
- 1 banana, mashed
- coconut oil for cooking
Mix the flours and baking powder. Add the mashed banana and the milk. Adjust the amount of milk as needed, the batter should be liquid enough to pour into the frying pan. Cook one at a time in the frying pan with some coconut oil. Flip to cook other side. Eat with sliced banana, other fresh fruit, maple syrup or whatever your heart desires!