¾ cup yellow cornmeal
½ cup all-purpose gluten free flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground chipotle chile or cayenne pepper
1 ¼ cups roughly mashed bananas (about 3 medium)
1 large egg
2 TBS coconut kefir (or buttermilk)
2 TBS canola or coconut oil, divided
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne)
in a medium bowl. Mix banana, egg and kefir in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just
incorporated. Heat 1 TBS oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 TBS of batter for each, space 5
fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.