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Ingredients15 m servings 564 cals
Original recipe yields 8 servings (8 pancakes)
- Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms.
- Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Cook's Note:
- An electric griddle preheated to 375 degrees F (190 degrees C) can also be used for this recipe.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 564 calories; 25.8 g fat; 76.2 g carbohydrates; 11.6 g protein; 70 mg cholesterol; 817 mg sodium. Full nutrition
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