Awesome Egg And Banana Pancakes Gluten Free Recipes
GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS
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
Categories Breakfast
Number Of Ingredients 6
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
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
Time 20m
Yield 12 pancakes.
Number Of Ingredients 10
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
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
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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- To a high speed blender add peeled ripe bananas, baking powder, maple syrup, melted butter or oil, vanilla, eggs, and dairy-free milk. Cover and pulse a few times until just combined (being careful not to over-mix).
- Add oat flour, almond flour, and gluten-free flour blend and pulse again a few times until just combined (a few clumps are okay — be careful not to over mix). Set aside and let rest 5 minutes.
- Heat a skillet over medium heat (we love this large cast iron). Once hot, reduce heat to low, add a bit of oil to coat the pan, and swirl the oil to coat the pan. Wait 1 minute for the oil to heat, then pour on roughly 1/4-cup amounts of batter, only as many as will fit comfortably in the pan. Then cover and cook for 3 minutes or until the underside is golden brown, bubbles appear on top, and the edges appear dry.
- Uncover, flip carefully, and cook for 3 minutes more uncovered or until the underside is golden brown. Repeat until all batter is used — as recipe is written, about 10 pancakes. Alternatively, store leftover uncooked batter covered in the fridge up to 2 days and cook as needed.
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