Author Angela Litzinger at test.angelaskitchen.com
2cupsgluten free bean based flour blendor 2/3 cup tapioca flour/starch, 2/3 cup corn or potato starch, 10 tablespoons plus 2 teaspoons garbfava flour, and 5 tablespoons plus 1 teaspoon sourgum flour
4teaspoonsgluten free baking powder
1/2teaspoonxanthan gum or guar gum
2cupsGFCF milk substituteie: almond, rice, etc.
2ripe bananaspeeled and mashed
Whisk the dry ingredients together in a bowl. Mix the wet ingredients together, except mashed bananas, until blended then add to the dry ingredients. Stir until blended together. There will still be some lumps, but try not to have too many. Fold in mashed bananas. Cook 2-3 Tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.
To Freeze: Cool pancakes on a wire rack. Place in large freezer bags, removing as much air as possible without smashing pancakes, seal, label and freeze. If desired, you can place a small piece of waxed paper between pancakes to make them easier to separate when frozen.
To serve: Toast until heated through. Serve with your favorite topping and enjoy!