1 cup rice flour
3 tablespoons sugar
1 cup milk
½ cup water
3 tablespoons coconut oil
Whisk together egg and sugar until smooth
Stir in milk, water and flour and mix until light and fluffy
Heat large frypan over medium heat and add enough coconut oil to coat pan
Slice banana and set aside
Pour mixture in slowly and lay banana slices on top and increase the heat
When pancake is golden brown, turn over and cook for 3 minutes. Flip pancake again and cook for a further 2 minutes.
Turn pancake out onto a plate, top with a couple of fresh banana slices and serve with a lime wedge and maple syrup.
Serves 4 – 5 large pancakes.
You can substitute rice, almond or soy milk in place of cows milk if you wish to make this a lactose free alternative. You can also eliminate the egg if wishing to make vegan.