80gwhite rice flour (see body of post for alternatives)
80gcassava flour (see notes body of post for alternatives)
25gcaster sugar
6g (1 1/2 teaspoons)baking powder (not soda)
150-200gripe banana, thoroughly mashed
60ml (1/4 cup)*vegetable oil or neutral oil
125ml (1/2 cup)*milk of choice (see notes)
extra oil or butter, to cook the pancakes
Optional add ins:
1tspvanilla bean paste
chocolate chips, to your tastes
Instructions
Add the dry ingredients to a medium mixing bowl and whisk to combine.
Add the mashed banana, oil and milk and whisk until a smooth batter forms. The batter should be the consistency of a thick yoghurt and easily spoonable. If the batter looks too dry, add a splash more milk. If you prefer thinner pancakes, add a splash of extra milk here too. Add vanilla here if you're using it.
Thoroughly heat a pan over a low-medium heat. Once warmed, add a splash of neutral oil or butter. Spoon roughly 1 1/2 Australian tablespoons (around 2 US tablespoons) of pancake batter into the pan. Allow to cook for a minute or two until you see the edges starting to brown (adjust the heat as necessary). Flip the pancake and cook on the other side. I find it's best to cook banana pancakes low and slow to ensure they're cooked through before they over brown.
Transfer each cooked pancake to a baking rack so it doesn't get soggy on the bottom. Repeat with the remaining pancakes, adding more oil/butter and adjusting the heat as necessary.
Serve warm with your toppings of choice. Leftovers keep well in an airtight container in the fridge.
Notes
I find Otto's cassava flour to be more absorbent than the brand I get at my local bulk food store. You might need to use more milk if you're using Ottos.
Any neutral flavoured oil should work here.
To keep these pancakes vegan, use a gluten free plant based milk (this doesn't include oat milk in Australia).
To keep the pancakes low FODMAP, see notes in the body of the post.
This recipe makes 5-6 pancakes and serves 2-3 people, depending on appetite. If you're cooking for more people, double the recipe.