Banana and Cinnamon Rice Flour Pancakes

Ingredients

• 1 cup superfine white rice flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.25 teaspoon fine sea salt
• 1 large ripe banana, mashed thoroughly
• 1 large egg, room temperature
• 0.75 cup whole milk
• 1 tablespoon unsalted butter, melted
• 1 tablespoon neutral oil, for the pan

Method

1. 1Whisk the rice flour, baking powder, cinnamon, and salt together in a large glass mixing bowl.
2. 2Combine the mashed banana, egg, milk, and melted butter in a separate pitcher until smooth.
3. 3Pour the wet ingredients into the dry mixture and stir until just combined, leaving a few small lumps for texture.
4. 4Let the batter rest at room temperature for 10 minutes to allow the rice flour to hydrate.
5. 5Heat the oil in a heavy-bottomed cast iron skillet over medium heat.
6. 6Drop 0.25-cup portions of batter onto the hot surface, spacing them apart to allow for proper airflow.
7. 7Cook for 3 minutes on the first side until tiny bubbles appear on the surface and the edges look set.
8. 8Flip each pancake and cook for another 2 minutes until deeply golden brown.

Nutrition per serving