Ingredients:

1 1/4 cup sorghum flour
1/3 cup cornmeal ( or tapioca flour if you are avoiding corn)
1 Tablespoon sugar of your choice (we use maple)
2 teaspoons gfcf baking powder
1 teaspoon sea salt
2 large eggs, separated
1/4 cup coconut oil, melted, plus additional for brushing the skillet (or another oil of your choice)
1 1/2 cup rice milk, plus additional if needed (or water)
1 ripe banana, diced or mashed
1/4 cup walnuts, chopped

Whisk together sorghum flour, cornmeal (or tapioca), sugar, baking powder and sea salt in a large bowl  Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth.  Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks.  With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking.  Reduce heat to moderate.  Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds.  Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute.  Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through.  Lower heat if pancakes brown too quickly and insides aren’t set.  Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup.  Brush griddle with more oil between batches.

Goes great with Vanilla-Brown Sugar Syrup!

adapted from Joythebaker.com