Yield: 10 – 12 small pancakes

  • 1-1/2 cup brown rice flour
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 eggs
  • ¾ cup almond milk
  • 1 tbl coconut oil (or oil of choice)
  • 1 tsp vanilla extract
  • 1 tbl agave nectar
  • 2 ripe bananas, mashed
  • For Serving: agave/honey/pure maple syrup, sliced banana, peanut butter


  1. In a mixing bowl, mash the bananas with a fork until mostly smooth.
  2. Add the eggs, milk, oil and agave. Mix until combined.
  3. In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
  4. Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
  5. Heat a skillet to medium heat and add a dollup of butter or some oil.
  6. Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).
  7. Cook another 3 to 5 minutes until pancakes are cooked all the way through.
  8. Send Jack Johnson a pancake-o-gram

Gluten Free Brown Rice Flour Banana Pancakes


Banana Bread Almond Flour Pancakes | http://www.theroastedroot.net #glutenfree


Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Yield: 12 pancakes

  • 2 ripe bananas, mashed
  • ½ cup coconut milk (full-fat from the can)
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup brown rice flour
  • ½ cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • ½ cup walnuts, chopped


  1. Mash the bananas in a mixing bowl.
  2. Add the eggs, coconut milk, and vanilla extract and whisk together.
  3. In a separate bowl, combine the rest of the ingredients and stir together.
  4. Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
  5. Heat enough oil in a fry pan to coat the bottom and heat to medium-high temperature.
  6. Measure ¼ cup of the banana pancake batter and pour it into the skillet.
  7. Cook until the sides of the pancake begin to firm up, about 2 minutes.
  8. Flip to the other side and cook another minute or two until pancake is cooked all the way through.
  9. Repeat with remaining batter!
  10. Serve with butter and agave nectar or pure maple syrup.

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