This post is dedicated to my colleague, C.

C came to visit my blog the other day and had all sorts of wonderfully flattering things to say about it, but she also expressed a desire for more gluten-free recipes.  The story behind this is that I showed up to J's Birthday Brunch last year with this amazing vegan, gluten-free pancake batter and C (being sensitive to gluten) was finally able to enjoy fresh pancakes for the first time in many years.  I could quite literally see her childhood come flooding back to her and I think she wants me to share that joy with other gluten-intolerant people, who I know love finding good recipes.  The added bonus is that this recipe can be made the night before and be ready and waiting when you wake up for Sunday brunch :)

So, although this is not 'raw' it is still very tasty and, as always, quite healthful.

C's Banana Coconut Pancakes

1 cup brown or white rice flour
1/3 cup Bob's Red Mill coconut flour
1 tbsp baking powder
2 tbsp potato starch
1 tbsp sugar
2 tbsp extra virgin coconut oil

1 medium very ripe banana, mashed up
1 and 1/2 cup  vegan 'buttermilk' (same amount of almond milk mixed with 1 and 1/2 tsp apple cider vinegar, stir and let sit for 5 min)

The night before: Mix all dry ingredients in a bowl, then add banana, oil and buttermilk, mixing with a whisk until just blended.  Cover and put in fridge until the next morning (I usually put it into a glass container with a plastic lid).  Take it out the next morning and let sit at room temperature for 5 minutes, while you warm up the griddle.  You may have to add some more almond milk to thin out the batter a bit (about 1/4 cup).  Fry on a griddle at medium heat and enjoy!