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20 minutes
Prep: 10 minutes
Cook: 10 minutes
492 calories per serving view nutrition facts
16 4"pancakes
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| 1 1/2 | cups | rice flour | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | xanthan gum | |
| 1 1/4 | cups | water | |
| 3 | tablespoons | vegetable oil | |
| 2 | tablespoons | honey | |
| 2 | each | egg yolks | beaten |
| 2 | large | bananas | mashed |
| 1/2 | cup | walnuts | chopped |
| 2 | each | egg whites | |
| 1 | x | vegetable oil | for frying |
Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter.
Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Total Carbohydrate 74.0g | 25% |
| Dietary Fiber 4.0g | 17% |
| Sugars 17.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 1% | Vitamin C | 10% | |
| Calcium | 7% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.
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