
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
Agave is good too.