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 each 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.
Must have good quality non-stick pan. Use oiled paper napkin to wipe the pan before every pancake. Not visible oil but helps brown and release the pancake.
Makes ten 8″ pancakes.