Banana Pancakes

70 grams teff flour

65 grams banana flour

25 grams brown rice flour

25 grams golden flaxseed meal

15 grams sweet rice flour

2 teaspoons baking powder

1 tablespoon sugar

8 ounces sour cream

25 grams honey

1 tablespoon butter, melted

½ teaspoon vanilla

2 eggs, divided

2 small ripe bananas, cut into small pieces (about 4 ounces after being peeled)

2 egg whites

¼ teaspoon salt

Combine the teff flour, banana flour, brown rice flour, golden flaxseed meal, sweet rice four, baking powder, and sugar in a large bowl. Mix well.

In a separate bowl, combine the sour cream, honey, melted butter, vanilla, and egg yolks, and mix well. Add the bananas, and stir to combine.

Stir the banana mixture into the flour mixture. Mix well. Since there’s no gluten, you can (and should) mix well without fear of making the pancakes tough.

Whip the four egg whites and salt until you reach soft peak stage. Gently fold the egg whites into the pancake batter.

Heat a skillet over medium heat, and spray with non-stick spray. Use a ¼ cup measuring cup to pour the batter into the skillet. You will have to cook in multiple batches. If the skillet gets too hot, remove it from the heat before starting the next batch. Cook on the first side until a few bubbles appear. Flip over and cook for an additional 2-4 minutes.

Some notes….

-I love these pancakes with maple syrup, but you could also serve them with pecans and honey.

-Banana flour is ground green bananas. Please see the ingredients page for more information.

-If you don't have banana flour, you can substitute any all purpose gluten-free flour.