Banana Cornmeal Pancakes (Gluten-free)

I recently finished Born to Run and besides being inspired to run the marathon again (this time in my Vibram Five Fingers), I was inspired to make these pancakes.  The author mentions that Tita, the lady who cooked for them before the big race, made amazing flapjacks.  He gives away the secret to her batter at the end of the book: boiled rice, overripe bananas, cornmeal, and fresh goat’s milk.  Here is my own recipe using rice milk and not only are they tasty but they are filling too. Great for a pre-run snack!

makes about 12 pancakes

1/2 cup cornmeal
1/2 cup boiled rice
1 cup brown rice flour
1 teaspoon baking soda
1 tablespoon vegan cane sugar
1/2 teaspoons salt
3 mashed overripe bananas
1/2 teaspoon white vinegar
1 cup rice milk
Earth Balance

Combine all ingredients.  Heat up safflower oil in a large non-stick skillet.  Drop in the batter using a ladle.  Cook well on both sides.  Serve with Earth Balance and maple syrup.  Enjoy!

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