Gluten-Free Banana Pancakes

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I adapted this recipe from the August, 2014 issue of Food & Wine magazine. The recipe called for coconut flour, but since I had plenty of rice flour on hand, I used it instead. The ratio of dry to wet ingredients was much different than I am used to. It contains eight eggs against only a half cup of flour. The flavor was very good. I sent four cakes each to school along with cooked bacon for my boys. They ate every bite. 

The recipe can be found here: http://www.foodandwine.com/recipes/gluten-free-banana-coconut-pancakes

The cakes topped with pecan-maple syrup and fresh blackberries. Even better!

The cakes topped with pecan-maple syrup and fresh blackberries. Even better!

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One response

  1. Pingback: Abe's Market Gluten-Free Mocha Brownies

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