Categories: Breakfast

Ingredients

• 3 large eggs
• 1 1/2 cups ripe bananas (about 3)
• 1/2 cup milk
• 1 1/2 tsp pure vanilla extract
• 3/4 cup brown rice flour
• 2 tbsp. coconut flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp kosher salt
• Unsalted butter
• Maple syrup and blueberries, for serving

Directions

1. Preheat the oven to 250.

2. In a blender, combine the eggs, bananas, milk and vanilla and blend until smooth. Add the rice flour, coconut flour, baking powder, cinnamon and salt and mix on low speed to combine.

3. Heat a large nonstick skillet or a griddle over medium-high heat to get it nice and hot, then reduce the heat to medium-low. For each batch of pancakes, melt 1 tsp butter and swirl to coat the bottom of the skillet. Scoop the batter (using 1 tbsp. per pancake) into the skillet, spacing the scoops 2 inches apart. Cook for 2 to 3 minutes, until the bubbles on the top start to pop and the undersides are golden brown. Flip the pancakes and cook for about 1 minute more, or until golden and puffed. Transfer to a platter and keep warm in the oven while you make the rest of the pancakes.

4. Serve with maple syrup and blueberries.

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