Rice flour pancakes with banana

All of us, or at least most of us, have adored pancakes and pancakes since childhood. But the high calorie content and not the special usefulness of the constituent products led to the fact that people who wanted to eat right and watched their figure had to give up this dish. But this recipe is in no way inferior in its taste to its "harmful" colleagues, but it is much more useful. Sweetness is obtained due to banana, not sugar, and you already know the benefits of rice / oat / flax / buckwheat flour, if you are fond of proper nutrition.

1. In the container, we press a banana with a fork (take a large one if you want it sweeter, and, accordingly, smaller if you don't want it to be very sweet). If you don't need the pancakes to be very sweet, try to chop the banana harder. Or take a less ripe one. For grinding, it is better, of course, to use a blender. But it's more convenient for anyone.
2. Pour the resulting mass with egg, mix well, gradually kneading the flour. All this is brought to a homogeneous consistency.
3. We also add 1/2 teaspoon of baking powder and about 20 milliliters of milk, kefir, fermented baked milk, natural yogurt or water. You can already choose this according to your taste and discretion. In any case, you'll lick your fingers :) See the amount of liquid added by consistency, not weight. The mass should be runny so that it flows off the spoon, but not so liquid that it spreads like a pancake in a frying pan. Pancakes are still not pancakes, but pancakes.
3. Spread with a tablespoon with a slide on a preheated frying pan with a non-stick coating, without oil. Cover with a lid.
4. We wait for the moment when bubbles begin to appear on the surface, after which we turn over to the other side.
5. Fry for 1-2 minutes on each side over medium heat.
Rice flour can be replaced with any other: whole grain, buckwheat, oatmeal, coconut, flax.

Also, if desired, you can add poppy seeds or sesame seeds.

Bon appetit!