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Credit: Joseph De Leo

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Makes 12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

629 calories; fat 31g; saturated fat 13g; cholesterol 257mg; sodium 699mg; protein 14g; carbohydrates 79g; sugars 16g; fiber 7g; iron 3mg; calcium 98mg.
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