Wheat-free Banana Nut Pancakes

Combine rice flour, baking powder, salt, and xanthan gum in a large mixing bowl and whisk together until evenly distributed.

In a separate bowl, whisk together water, vegetable oil, honey, and beaten egg yolks until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in mashed bananas and chopped walnuts until evenly distributed.

In a clean bowl, beat the egg whites until stiff peaks form using an electric mixer or whisk.

Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.

Heat vegetable oil in a large nonstick skillet or griddle over medium-high heat until shimmering.

Pour approximately ¼ cup batter onto the hot surface for each pancake, spacing them about 2 inches apart.

Cook until the edges appear set and small bubbles form on the surface, approximately 3–4 minutes.

Flip the pancakes carefully and cook the other side until golden brown, approximately 2–3 minutes.

Transfer the cooked pancakes to a warm plate and repeat with remaining batter.

Serve the pancakes warm immediately.