2 eggs
1 cup almond milk
1 cup water
4 pinches salt
2 tablespoons cane sugar ground in coffee grinder
1/8 teaspoon baking soda
2 tablespoons grape seed oil
1 super ripe banana
1/3 cup of rice flour

Blend in a blender so the banana gets broken up completely

Add some extra sticky rice flour if the mix is not the consistency of runny pancake batter.
(In Asian grocery stores you can find a few varieties of rice flour – one of them is “extra sticky”.)
(Quite often the rice flour smells like mold.  It’s a gamble and you can’t know before you open the bag.
Best to buy a few bags from different brands.)

Must have good quality non-stick pan.
Use oiled paper napkin to wipe the pan before every pancake.
(So no visible oil is left but the residue helps brown and release the pancake.)

Makes ten 8″ pancakes.