Fluffy gluten free pancakes

Pancakes.

What a sweet, gracious invention. Pancakes make weekend mornings brighter, don't they? We've tried matcha pancakes, Japanese souffle pancakes, old American-style pancakes, you name it. However, sometimes I just like switching things and be a bit of a chemist in the kitchen. Playing with different flours can absolutely affect the final outcome. To be fully honest, I cannot even remember what was I thinking to use rice flour. But I did, and you won't believe the surprise when I bite...

It is cakey, it is luscious and sweet. Imagine if a mochi and a pound cake had a baby. That's the best way I can describe it. If you have ever had South Indian idli, the texture is sort of like that, but different, more cake-like.

The recipe can easily be vegan by switching milk by oat milk, butter by olive/coconut/sunflower oil, and eggs for flax eggs.

If you do this recipe, let me know in the comments how it turned out, or tag me by using #kanelafinarecipes on Instagram :)

Gluten-free pancakes

Yields 6-8 pancakes

Ingredients:

2 ripe bananas

1/4 cup pure cane brown sugar OR maple syrup

2 eggs

2/3 cup milk (or vegan milk)

1 cup rice flour

1 teaspoon baking powder

Pinch of salt

For frying: Butter OR coconut oil OR ghee OR olive oil

Optional:

Vanilla bean paste

Ice-cream scoop

Method:

1. In a bowl, purée the bananas with a fork or a potato masher. to a fine purée. Alternatively, if you are using cold bananas, or bananas that aren't very ripe, simply peel them and warm them up for 1.5 minutes in the microwave, and then mash as described.

2. Next, add the brown sugar and eggs to the puréed bananas and stir with a fork. Once the wet mixture is mixed, it's time to add the milk and vanilla paste, if using.

3. By now, the mixture should be quite liquid but homogenous. To the same bowl, add the rice flour, the baking powder, and the pinch of salt, and whisk. Whisk well to avoid any clumps.

4. Heat a small pan to low-medium, add some butter, and distribute some of the pancake mixture, one ice-cream scoop at a time.

5. After a couple of minutes, or when the cooked side is golden brown, flip the pancake so the other side cooks to a golden brown colour.

6. Repeat the process above for the remaining. If there are leftovers, store them in the fridge for up to 3 days.

7. To plate the pancakes, add your favourite toppings (chocolate, maple syrup, fresh fruits and berries) and enjoy warm with a nice cup of coffee or tea :)