Gluten-Free, Corn-Free Banana Pancakes
When I was initially diagnosed with Celiac Disease, I craved light fluffy pancakes. After making several rubbery Frisbee-like pancakes that my Australian Sheppard enjoyed chasing across the yard, my husband managed to make these light pancakes that everyone else can enjoy too (not just our canine friend). We have served these pancakes to many other children and visitors who have said that the texture is similar to wheat pancakes.
To begin, take one large bowl and set up your food processor.
2 cups of brown rice flour
1 cup of potato starch
1/4 cup of tapioca flour
2 tbsp gluten-free, corn-free baking powder
2 tsp gluten-free, corn-free baking soda
3 tbsp of sugar
1 tsp sea salt
Mix all dry ingredients together.
In A Food Processor
4 tbsp of melted butter
2 cups of milk
Blend wet ingredients in food processor, then add to dry ingredients and mix together. The mix should be a little thinner than a cake mix. If it is too thick, add a little milk, if it is too thin add a little potato starch. Heat skillet or frying pan with oil on medium heat and cook pancakes in the pan as soon as it is warm. Flip once the underside of the pancake is cooked and let the other side cook until brown. Serve with a dollop of fresh whipped cream, maple syrup, and shaved gluten-free, corn-free chocolate. Enjoy!