Tropical Banana Coconut Flax Pancakes

Ingredients are as follows:  

1/3 cup brown rice flour
1/3 cup white rice flour
¼ cup sugar
3 tablespoons potato starch
4 tablespoons coconut flour
3 tablespoons Carrington Farms Organic Milled Flax Seed
2 teaspoons baking powder
1 pinch salt teaspoon salt
1 banana, sliced
2 eggs
1 ¼ cups milk, at room temperature
¼ cup Carrington Farms Coconut Oil, melted or Carrington Farms Liquid Coconut Cooking Oil

Carrington Farms Coconut Oil or Carrington Farms Liquid Coconut Cooking Oil for griddle in place of butter

Fruit, Coconut Shavings, or syrup for as a topping.

Directions:   

1. In
   a large bowl, whisk the dry ingredients (the first 8 ingredients
   listed).
   
2. In a separate bowl, whisk the egg, milk, and
   coconut oil.
3. Add the wet ingredients into the dry mixture and stir until
   combined.  If the batter appears too thick, add milk to thin it to your
   liking.
4. On a preheated pan or griddle, melt coconut oil and distribute
   evenly.
5. Scoop ¼ batter onto the pan and allow to spread out.
6. Once
   pancakes begin to set, add the fresh banana slices.
7. Cook over medium
   heat for 2-3 minutes depending on the size of your pancakes. The bottoms
   should be golden before you flip them.
8. Flip the bananas and cook 1-2
   minutes longer or until that side of the pancake is golden.
9. Serve with
   more bananas, coconut shavings, or maple syrup!