Two-Grain Gluten-Free Banana Pancakes

• 1 1/4 cup mashed bananas (about 3 small bananas)

• 2 tablespoons coconut oil, melted

• 1 tablespoon raw apple cider vinegar

• 1 teaspoon maple syrup

• 2 eggs

• 1/2 cup sweet white rice flour (I use Bob's Red Mill brand)

• 1/2 cup quinoa flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

1. In a large mixing bowl, whisk together the mashed bananas, coconut oil, vinegar and maple syrup.

2. Beat in the eggs and whisk mixture together.

3. Add your flours, baking soda, salt, cinnamon and nutmeg to the bowl. Blend until a thick batter forms. Be careful not to overmix. (If the batter is too thick, you can add a splash of non-dairy milk)

4. Heat a non-stick skillet over medium-low heat. Lightly oil the surface of the pan once hot (I use avocado oil or grapeseed oil).

5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.

6. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides and cooked through the middle.

7. Serve warm with maple syrup or fruit. These can be stored for a few days in the refrigerated or frozen. Enjoy!