These are my boys’ absolutely favorite pancakes. The batter is a little bit thinner than conventional pancake batter but the texture of the cooked pancake is perfect. These are a great way to use up aging bananas. I personally think they taste best if the bananas are almost completely brown when used for these pancakes.
3 ripe bananas
1/4 cup vegetable oil
1-1/2 cups soymilk
2 cups rice flour
1/2 teaspoon salt
1 tablespoon baking powder
Peel the bananas and plop them into a mixing bowl. Use a wire whisk or fork to mash the bananas until they are mostly smooth and nearly liquid. Add the oil, eggs and soymilk. Beat or whisk until thoroughly combine. Measure in the rice flour, salt and baking powder. Beat again until mostly smooth.
Use about 3-tablespoons of batter for each pancake. Drop onto a hot, well-oiled skillet. When the underside is lightly browned and the top is puffy and full of bubbles, flip and brown the second side. Continue until all of the batter is used.
Store leftovers in the fridge for snacks. My kids place chocolate chips on them and then toast in the toaster oven until hot and melty.
This recipe makes a lot of pancakes, about 24. I fry them on an electric griddle so the cooking goes faster, and serve with turkey bacon or sausage and pancake syrup.
Assuming 24 pancakes or 12 servings; 2 pancakes each.
Per Serving: 192 Calories; 7g Fat (33.3% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 234mg Sodium.
Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat.