Rice Flour Pancakes
Rice Flour Pancakes
Pancake
- 1/2 cup white rice flour
- 1/2 cup unsweetened plant-based milk
- 1 ripe banana (skin removed)
Toppings (optional)
- 1 tbsp Walnuts
- 1/2 Banana
- 1 tbsp Raspberries
- Combine the rice flour, plant-based milk, and banana in the base of a high-speed blender
- Blend on high for until the mixture is completely combined and creamy.
- Heat a large nonstick skillet over medium heat
- Pour the batter into 4 pancake shapes on the hot surface
- Let the pancakes cook for about 3 minutes, and then use a spatula to flip each pancake over.
- Cook the pancakes for another 3 minutes, or until both sides are a golden brown
- Repeat the process until you have used up all of the batter
- Serve hot, with your choice of pancake toppings