Banana Brown Rice Pancakes

I had brown rice flour and potato starch leftover from a (failed) sweet potato pierogi recipe we tried a while ago, so as I looked for a way to use these ingredients I found a pancake recipe on the side of a Bob's Red Mill coconut flour bag.  I adapted it to create these yummy pancakes!  They're thick, doughy, and just slightly sweet.  (If you like light and fluffy pancakes, these are probably not for you).  If you use chia seeds they have a surprise little crunch as well.  I absolutely love these pancakes!  They freeze extremely well so don't be afraid to make a whole batch (which makes 16 pancakes).  Just reheat for about 30 seconds in the microwave.  

Banana Brown Rice Pancakes

Adapted from Bob's Red Mill

1 c brown rice flour (Bob's Red Mill)

1/3 c coconut flour (Bob's Red Mill)

2 T potato starch (Bob's Red Mill) 
1 T baking powder
1 T coconut sugar
1 T cinnamon
2 mashed, ripe bananas
1 1/2 c canned coconut milk OR 1 1/2 c whole grass fed milk (Snowville Creamery)
2 T coconut oil OR grass fed butter, melted
1 T chia seed + 3 T water OR 2 eggs (if using chia, mix together chia and water in a small bowl and let sit for 15 minutes, or until it forms somewhat of a gel)
extra coconut oil or grass fed butter for the skillet

Mix together the brown rice flour, coconut flour, potato starch, baking powder, coconut sugar, and cinnamon in a large bowl.  Then mix bananas, milk, oil/butter, and chia seeds/eggs in a medium bowl.  Pour the wet ingredients into the dry and mix until everything is well combined.
Heat a few tablespoons of coconut oil or butter in a large skillet over medium heat.  Once the pan is hot, drop batter by large scoopfuls (about 1/4 cup) onto the pan and spread the batter evenly into a flatter circle. Cook for a few minutes on one side, then flip and continue cooking for a few more minutes.  Makes about 16 pancakes.