Gluten-Free Yogurt Banana Pancakes

1/2 cup white rice flour

1/2 cup teff flour

2 tbsp. ground flaxseed meal

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup non-fat yogurt  (not Greek yogurt)

1/4 cup low-fat milk

1 tsp. vanilla extract

2 large eggs

2 large very ripe bananas, mashed

Butter, for the griddle

Pre-heat griddle to medium-high heat, whisk your dry ingredients together in a medium sized bowl and whisk your wet ingredients together in a small bowl. Add wet ingredients to the dry and mix until just combined, don’t over mix.  Pour ¼ cup full of the batter and cook until batter is bubbling in the middle and the underside golden brown about 2-3 minutes, flip and cook another 2 minutes until golden brown. Serve on their own or drizzle with maple syrup.

Makes 16 pancakes

Serves: 4