Banana Rice Flour Pancakes
A delicious, healthy, easy breakfast for the whole family! Let's make ruddy banana pancakes from rice flour, with milk. The pancakes will appeal to those who stick to a healthy diet. Instead of wheat flour, the recipe uses rice flour and sugar is replaced by flavorful bananas. The pancakes are thin, moderately sweet and flavorful.
Ingredients (for 3 servings)
Bananas - 330g
Eggs - 2 units.
Milk (2.5% fat) - 300 ml
Rice flour - 130 gr
Flavorless vegetable oil - 25 ml
Salt - 1 pinch
Prepare the necessary ingredients.
Use well ripe bananas - they are sweeter and more fragrant.
Milk is suitable for any fat content.
Peel bananas from the skin. (The weight of peeled bananas is 200 g.) Cut the banana into pieces and send it to a deep bowl for kneading.
Whisk the eggs into the bowl with the bananas.
Use an immersion blender and blend until a smooth and lump free consistency.
Pour 15 ml. vegetable oil into the banana mixture and season with salt.
Pour in half of the milk and stir to blend.
Stir in the sifted rice flour. Stir to make sure there are no lumps.
Pour in remaining milk.
Stir to combine - the batter should be a little runny.
Pancake skillet put on medium heat and heat well, grease with vegetable oil.
Mix the batter well and scoop out with a medium-sized ladle. Pour the batter into the center of the heated frying pan and with quick circular motions spread it all over the bottom. Fry the pancake over moderate heat on one and two sides for 1.5 to 2 minutes each, until crispy.
Remove the baked pancake from the pan to a plate or board.
Fry pancakes of all batter in the same manner.
Banana rice flour pancakes (with milk) are ready.
Immediately serve the pancakes to the table with your favorite jam, condensed milk, honey or sour cream.
Bon appetit!