Gluten Free Banana Flapjacks

2 eggs
1 tablespoon vanilla extract
water and milk as needed (more water than milk, about 3/4 cup total, but don’t add all at once.)
1 ½ cups mixed flour, approx equal amounts coconut, amaranth and rice
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 banana
Coconut oil for sauteing

Combine eggs, vanilla and about 1/3 cup water until smooth
Add flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
Chop banana into small chunks and stir in.
Add more water and milk until batter is a bit liquids, but not too much.
Warm coconut oil in a large cast iron skillet over medium heat
Pour pancake batter onto skillet in small flat pancakes no more than 2 inches across.
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
Remove from heat to a plate
Repeat process with remaining batter, adding more oil to skillet as needed
Makes 30 small flapjacks.

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