Recipe: Banana Pancakes



1 cup rice flour
3 tablespoons sugar
1 egg
1 cup milk
½ cup water
4 bananas
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.

Kirstie Wyatt

Share the Bliss