Banana Pancakes

Banana Pancakes

2 ripe bananas
1 egg
1 cup buttermilk
2 Tablespoons oil
2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon soda
2 teaspoons baking soda
1/2 t xanthan gum
1 1/2 cup rice flour (brown)

Mix together in above order (always mix the xanthan gum with the flour well before adding it to liquid.) Scoop batter (a generous 1/3 cup) onto a preheated, greased skillet. Cook on medium, flipping once, until golden brown.

Notes: Thin with milk until the batter is desired consistency. If the batter turns out too thick, the pancakes will not be able to cook all the way through and will burn on the outside. If the batter is the right consistency, but the pancakes are still burning on the outside and too gooey in the middle, turn down the temperature and cook them for longer. And try to flip them only once. The riper the bananas the better. I tried mixing up the recipe with cinnamon and vanilla- but then you can't taste the banana flavor. You can substitue pumpkin, or applesauce for the banana, and I would add spices with those changes. This recipe works without xanthan gum, but you have to make the pancakes very small or else they won't hold together. Buttermilk substitute: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let sit for 5-10 minutes before adding to recipe. Also, because these take so long to cook (it might just seem that way to me, being impatient and hungry,) to speed up the process, I use run two skillets at the same time and cook them twice as fast- unless of course- you have a griddle.

 
 

Pancakes (my mom's recipe: adapted- in case you are out of bananas)

1 egg
1 cup (plus some) buttermilk
2 T oil
1 T sugar
1/2 tsp salt
1/2 tsp soda
2 tsp baking powder
1/2 t xanthan gum
1 cup rice flour

Beat egg, add buttermilk and stir. Add oil, sugar. Mix salt, soda, baking powder, xanthan gum, and rice flour together, then add to buttermilk mixture. (I usually add more buttermilk of batter will be too thick.)