Pancakes

Directions

1. 1
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and xanthan gum.
2. 2
   Add the agave nectar, rice milk, applesauce, 1/2 cup coconut oil, and vanilla and mix with a rubber spatula until the batter is smooth.
3. 3
   Stir in the banana, if using.
4. 4
   Place a large nonstick skillet or pancake griddle over medium heat.
5. 5
   Add 1 teaspoon coconut oil to the pan and tilt the pan back and forth to coat.
6. 6
   Working in batches, pour 1/4-cup portions of the batter into the pan.
7. 7
   Cook for 3 minutes, or until most of the surface of the batter is dimpled with tiny holes, and flip.
8. 8
   Cook on the other side for 2 minutes more, or until the center bounces back when tapped and the pancake is golden brown.
9. 9
   Transfer the pancakes to a warm plate and repeat with the remaining batter.
10. 10
    Serve with the Agave Maple Syrup.