Makes 12 pancakes
brown rice flour
very ripe bananas, mashed
large eggs, beaten
unsalted butter, melted, plus more for the skillet and for serving
pure vanilla extract
pure maple syrup, for serving
- Whisk together the brown rice flour, potato starch, almond flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the bananas, eggs, butter, and vanilla. Whisk the wet ingredients into the dry ingredients until just combined (do not overmix).
- Melt butter in a large nonstick skillet or griddle over medium heat. For each pancake, spoon a scant ¼ cup batter onto the prepared skillet. Cook until bubbles appear evenly over the top of each pancake, 4 to 6 minutes. Drop a few blueberries onto each pancake and flip. Continue cooking until evenly golden and cooked through, 1 to 2 minutes more. Repeat, buttering the skillet between batches.
- Serve with the maple syrup and butter.