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.