Banana Pancakes

For a lighter pancake, separate the eggs and beat the whites stiffly. The banana can be either sliced onto the cakes or mashed and incorporated into the batter.

Serves: 16Hands-on: 5 minutesTotal: 10 minutesDifficulty: Easy

Serves: 16


  • 1⁄2 cup milk
  • 2 eggs
  • 1 1⁄2 Tbsp. butter, melted
  • 1 Tbsp. wheat-free baking powder
  • 1 banana
  • 1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
  • Extra butter for frying pancakes


  • In the bowl of a food processor, process the milk, eggs, and melted butter together. Slowly add the baking powder, banana, and flour and process until smooth.
  • Heat a griddle pan or large frying pan over medium heat. Drop a teaspoon of butter on it and when the butter sizzles, start pouring on the batter to form pancakes 2 inches in diameter.
  • When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep the pancakes warm while you make the others.