Gluten-Free Banana Pancakes

In our house, there’s nothing like pancakes on a Saturday morning.  This recipe is popular even with the gluten eaters in my family.  It yields four hearty servings, and we usually have a few pancakes left over.

Ingredients:
2¼ cups gluten free flour*
¾ tsp. salt
1 ½ tsp. baking powder
3 eggs
1 mashed banana
2 cups non-dairy milk (or use regular)

1. Mix the dry ingredients in a large bowl.
2. Mix the wet ingredients in a medium bowl.  Add the wet ingredients to the dry ingredients.
3. Pour batter on a hot griddle.  I recommend a 3-inch diameter, which makes them easier to flip than if they were larger.
4. Top with maple syrup, fruit, or whatever else your heart fancies.

*I use 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour in the recipe.

This post is part of Allergy Friendly Friday and Breakfast Ideas Monday.