Awesome Egg And Banana Pancakes Gluten Free Recipes

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS

Gluten Free Banana Pancakes | 4 Ingredients image

Made with just 4 simple ingredients, these gluten free banana pancakes are light and fluffy, full of flavor without any added sweeteners. Start the day with these healthy whole grain gf pancakes!

Provided by Nicole Hunn

Number Of Ingredients 6

Ingredients

1/2 cup certified gluten free oat flour ((See Recipe Notes))
1/2 teaspoon baking powder
Pinch kosher salt
2 eggs (at room temperature, beaten well)
1 peeled, ripe banana (mashed very well)
Butter (for cooking (optional))

Steps:

In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.

GLUTEN-FREE BANANA PANCAKES

Gluten-Free Banana Pancakes image

When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I'm short on time, I toss a couple in the toaster. You'll love the fluffy texture and the chocolate. -Sharen Gustafson, South Lyon, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 12 pancakes.

Number Of Ingredients 10

Ingredients

1 cup gluten-free all-purpose baking flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup gluten-free rice milk
1/4 cup unsweetened applesauce
2 tablespoons olive oil
3 teaspoons vanilla extract
1-1/3 cups mashed ripe bananas (3 medium)
1/2 cup semisweet chocolate chips, optional
Maple syrup

Steps:

In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GLUTEN FREE BANANA PANCAKES

Gluten free banana pancakes image

Yummy american-style banana pancakes!!! So light and fluffy and perfect for that sunday morning treat........

Provided by hannahvb39

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Sift the flour, baking powder, salt and caster sugar into a bowl.
Whisk the egg, milk and oil together and pour into the flour. Add the banana and using a fork beat until you have a smooth batter. There will still be some lumps because of the banana but ensure all the flour is mixed in.
Leave it to stand for about 10 minutes, the mixture will thicken and fill with air bubbles.
Heat a frying pan and add a little butter or oil. Add a ladle of batter and cook until the top of the pancake begins to bubble. Turn and cook until both sides are golden brown. Ensure the heat isn't too high or you will burn the outside with the inside not being cooked through.

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