Gluten-Free Banana Pancakes

Ingredients

• 2 large ripe bananas
• 1/4 cup dark brown sugar
• 1 cup brown rice flour
• 1/2 cup sweet rice flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 cup milk, plus more if needed
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• For Serving, if desired
• Maple syrup or golden syrup
• Butter
• Sliced bananas
• Blueberries
• Chocolate chips
• Chopped nuts

Directions

1. In a small bowl, use a fork to mash the bananas with the sugar, then set the bowl aside for 10 minutes.
2. Meanwhile, in a medium bowl, whisk the brown rice flour and sweet rice flour with the baking powder, salt, and xanthan gum until evenly mixed. Add the milk and eggs, followed by the vegetable oil, vanilla extract, and banana mixture. Stir until a batter comes together. If the batter seems thick, mix in 1 tablespoon more milk.
3. Coat a flat griddle pan lightly with oil. Warm it over medium-high heat until hot, but stop before it smokes. Pour the batter onto the griddle in rounds of about 1/4 cup each. Cook for about 3 minutes, until bubbles spread over the tops of the pancakes and begin to burst. If desired, scatter chocolate chips or blueberries over the pancakes as they cook. Flip the pancakes and cook for another 1 to 1 1/2 minutes. Serve them with butter and syrup; sliced bananas, blueberries, or chopped nuts can go on top if desired.