Banana Rice Flour Pancake Recipe – Easy Cardamom Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Banana Rice Flour Pancake Recipe – Easy Cardamom Coconut Delight

Hey everyone! I’m so excited to share this recipe with you. These banana rice flour pancakes are a total game-changer for breakfast (or honestly, any time of day!). I stumbled upon this combination a while back, trying to use up some ripe bananas, and it quickly became a family favorite. They’re fluffy, subtly sweet, and have this lovely aroma from the cardamom. Plus, they’re naturally gluten-free! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These pancakes aren’t just delicious; they’re also super easy to make. Perfect for a quick weekday breakfast or a relaxed weekend brunch. They’re a fantastic way to use up those overripe bananas sitting on your counter, and the rice flour gives them a unique, slightly chewy texture. Honestly, the cardamom and coconut milk just elevate everything – it’s a little slice of heaven on a plate!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pancakes:

• 1 cup mashed banana (about 2 medium bananas)
• 1 cup rice flour
• ?? teaspoon baking soda
• ?? teaspoon cardamom powder
• 1 cup coconut milk
• Coconut oil, as needed (about 2 teaspoons)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rice Flour – Gluten-Free Option

Rice flour is the star here, making these pancakes naturally gluten-free. You can find it easily in most supermarkets or Indian grocery stores. I prefer using finely ground rice flour for a smoother texture.

Coconut Milk – Regional Variations

I love using full-fat coconut milk for richness, but you can use light coconut milk if you prefer. In India, coconut is widely used in cooking, especially in coastal regions, and it adds a beautiful flavor to these pancakes.

Cardamom – Aromatic Spice

Cardamom is a warm, fragrant spice that’s a staple in Indian desserts. A little goes a long way! If you’re new to cardamom, start with a smaller amount and adjust to your taste.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a blender, combine the mashed banana, rice flour, baking soda, cardamom powder, and coconut milk. Blend until you have a smooth, lump-free batter. Don’t worry if it’s a little thicker than traditional pancake batter – that’s perfectly normal!
2. Next, heat about 1 teaspoon of coconut oil in a non-stick pan or griddle over medium heat. Make sure the pan is nicely heated before you start.
3. Pour about ?? cup of batter onto the hot pan and gently spread it into a circular shape. I find using the back of a spoon works best.
4. Cook for about 2 minutes, or until you see bubbles forming on the surface and the edges start to look crispy. Then, carefully flip the pancake and cook for another 2 minutes, until golden brown.
5. Repeat the process, adding another teaspoon of coconut oil to the pan before each pancake. This ensures they don’t stick and get beautifully golden.
6. Finally, serve warm with your favorite toppings!

Expert Tips

• Don’t overmix the batter! A few small lumps are okay. Overmixing can develop the gluten in the rice flour (even though it’s gluten-free!), resulting in tougher pancakes.
• Make sure your pan is hot enough before adding the batter. This helps create those lovely crispy edges.
• If the pancakes are browning too quickly, reduce the heat slightly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure your coconut milk is plant-based.

Gluten-Free Confirmation

Yep, these are naturally gluten-free thanks to the rice flour! Perfect for anyone avoiding gluten.

Spice Level Adjustment – Cardamom Intensity

My friend, Priya, loves a really strong cardamom flavor, so she often adds up to ¾ teaspoon. Feel free to experiment and find your perfect balance.

Breakfast/Brunch Adaptations

These are amazing with a side of fresh fruit and a dollop of yogurt. My kids love them with a sprinkle of chocolate chips too (a little treat!).

Serving Suggestions

These pancakes are delicious on their own, but here are a few ideas to take them to the next level:

• Maple syrup (a classic!)
• Crushed nuts (walnuts, pecans, or almonds work well)
• Fresh fruit (berries, bananas, or mangoes are fantastic)
• A dollop of coconut yogurt
• A drizzle of honey

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

Can I use overripe bananas in this recipe?
Absolutely! In fact, overripe bananas are ideal because they’re sweeter and mash more easily. The spottier, the better!

What is the best type of rice flour to use?
I recommend using finely ground white rice flour for the best texture. You can also use brown rice flour, but it will give the pancakes a slightly nuttier flavor and a coarser texture.

Can I make this batter ahead of time?
You can, but the pancakes might not be as fluffy. If you do make it ahead, store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of coconut milk to thin it out before cooking.

How can I adjust the sweetness of these pancakes?
If you prefer sweeter pancakes, you can add a tablespoon of maple syrup or honey to the batter.

Is coconut oil essential, or can I use another oil?
Coconut oil adds a lovely flavor, but you can definitely use another neutral oil like vegetable oil or canola oil if you prefer.