Wheat-Free, Egg-Free Griddle Cakes


With my low-histamine diet, I was denied bread things for three months.
And one morning, I snapped. I needed pancakes. NEEDED them.

So I came up with this alternative!

Ingredients:
  1. Combine all ingredients (including mashed bananas) and whisk until batter is smooth (you may need to add more rice flour or milk to get to this point).
  2. Heat nonstick pan on medium.
  3. Pour batter onto pan and cook, flipping when edges look dry.

The result is thin like a crepe, a bit greasy, a bit crunchy, and very satisfying (especially with a smear of peanut butter or some maple syrup).
My biggest complaint about this was, without the eggs, they fell apart. But they were still delicious.

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