The funny thing about checking ingredients…
For certain recipes, I’m attracted to a small list.
The fewer, the better.
This pancake is made of two main ingredients plus two extra ingredients.
The main ingredients are bananas and rice flour.
I use two ripe bananas to make four small-medium sized pancakes.
That’s perfect for the two of us to eat for breakfast, two pancakes each.
I mash the bananas first (I usually use my hand blender) and then add rice flour until the texture achieves your preferred texture.
Don’t put too much rice flour.
I’ve done that before, and it makes the pancakes tough and not good.
Oh, the other two extra ingredients are salt and baking powder.
I never skip them, but I have a feeling that the pancakes still probably turn out okay without them, just not as fluffy, I assume.
The pancakes turned out great!
I made this pancake so many times while we were in a vacation home in Hawaii last winter.
Anything you can make with a few ingredients is great when you are in a temporary residence.
These pancakes are delicious with butter and maple syrup.
But this time I was in a mood to keep them light.
So I ate them with vegan yogurt and fig butter, both from Trader Joe’s.
The sourness of the yogurt goes so well with the sweet and rich fig butter.
And they were lovely eten with the banana pancakes together.
