Mini Banana Rice Pancakes

Mini Banana Rice Pancakes Prep time: 15 minutes Cook time: 20 minutes Servings: 2

1 cup Minute Brown Rice & Quinoa

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk

2 teaspoons freshly squeezed lemon juice

2 bananas, divided

1 egg, beaten

1/4 cup pure maple syrup, divided

4 teaspoons butter, melted

2 tablespoons vegetable oil, divided

1/8 teaspoon ground cinnamon

Heat rice and quinoa according to package directions.

In large bowl, whisk flour, baking powder, baking soda and salt. In medium bowl, whisk milk and lemon juice. Let stand 5 minutes. Mash 1/2 banana. Transfer to milk mixture. Add egg and 1 teaspoon maple syrup; stir to combine. Stir in melted butter.

Pour milk mixture over flour mixture. Whisk just until combined; do not overmix. Fold in rice and quinoa. Let batter rest 10-15 minutes.

Preheat large nonstick skillet over medium heat; brush with 1 teaspoon oil. Once skillet is hot, reduce heat to medium-low. In batches, adding oil as necessary, scoop 1 tablespoon batter per pancake into skillet and cook

3-4 minutes, or until bubbles start to form. Flip and cook 1-2 minutes until golden on bottom.

Slice remaining half and full bananas. Serve pancakes with remaining maple syrup, banana slices and cinnamon.