1 1/4 cups brown rice flour
2 bananas, mashed
3 eggs (preferably free run or organic)
3/4 cup cashew milk (or almond milk)
3/4 cup fresh raspberries (broken in half)
1 tsp. pure vanilla
1 tsp. aluminum free baking powder
1/2 tsp. cinnamon
pinch of sea salt
Whisk eggs with vanilla and milk. Add in the mashed bananas, mixing well. Now add the salt, cinnamon and baking powder, mixing well to combine all the ingredients together. Sift in the flour, incorporating well using a spatula, lastly add the raspberries, fold gently to avoid crushing them (or your batter will turn pink).
*Makes 10 – 12 pancakes
Note: If your batter is thick, add more milk. If your batter is too thin, add a bit more flour until you get the right consistency.
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