Rice Flour Pancake (Sweet version)

After having succeeded in making eggless pancakes, I ventured to make rice flour pancakes, which is a boon for gluten sensitive individuals. And they turned out awesome!

Ingredients

1 ¾  cups rice flour (for 5 pancakes)

2 ripe bananas

1/3 cup grated coconut

2 tbsps grated jaggery OR liquid jaggery (adjust as per your taste)

A pinch of baking soda

A pinch of cardamom powder

½ cup water

2 tbsps Ghee or oil

Instruction

-          If you are using grated jaggery, add ¼ cup water and put on medium flame. When it liquefies, sieve and keep aside.

-          Mash the bananas nicely with a fork. Add the rice flour, jaggery, coconut, cardamom powder and baking soda.

-          Mix well and add water slowly to make a thick batter.

-          Heat an oiled thava on low flame, spread a ladleful of batter, taking care not to spread it too thin.

-          When the underside is cooked, pour some ghee on the top, turn upside down and cook the other side.

-          Serve hot with ghee, honey or jam.