Gluten Free Peanut Butter And Banana Crepe Stack Recipes

GLUTEN FREE PEANUT BUTTER AND BANANA CREPE STACK

Gluten Free Peanut Butter and Banana Crepe Stack image

Crepe recipe layered with creamy peanut butter, chocolate-flavored hazelnut spread and sliced bananas.

Provided by Reddi-wip

Categories Reddi-wip®

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

¾ cup reduced fat (2%) milk
¼ cup Egg Beaters® Original
1 tablespoon Fleischmann's® Original-stick, melted
½ cup gluten-free all-purpose flour (with rice flour)
1 tablespoon granulated sugar
1 dash salt
PAM® Original No-Stick Cooking Spray
2 tablespoons chocolate-flavored hazelnut spread
3 medium bananas, peeled, thinly sliced
Reddi-wip® Original Dairy Whipped Topping

Steps:

Place milk, Egg Beaters, Fleischmann's, flour, sugar and salt in blender container. Blend until smooth to make crepe batter.
Spray 10-inch nonstick skillet generously with cooking spray. Heat over medium heat. Pour about 1/4 cup batter in skillet; immediately tilt skillet to evenly cover bottom of skillet with batter. Cook 2 to 3 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter to make 4 additional crepes.
Meanwhile, spread warm crepe with 1/3 of the peanut butter. Place peanut butter-side up on large plate. Top with 1/4 of the banana slices. Spread second crepe with 1 tablespoon hazelnut spread; place spread-side up on top of bananas. Top with another 1/4 of banana slices. Repeat layers with 2 more crepes, another 1/3 of the peanut butter and remaining hazelnut spread and bananas. Spread remaining 1/3 of the peanut butter on the last crepe and place peanut butter-side down on top.
Cut into 6 slices with serrated knife. Serve with Reddi-wip.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 29.5 g, Cholesterol 7.4 mg, Fat 5.5 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 118.5 mg, Sugar 14.9 g

ALMOND BUTTER AND BANANA PANCAKES

Almond Butter and Banana Pancakes image

Pancakes made of bananas and almond butter?? Enough said. The protein here comes from the eggs, which also give these sweet, nutty pancakes a light, crepe-like texture.

Provided by Hannah Bronfman

Categories HarperCollins Breakfast Brunch New Year's Day Mother's Day Wheat/Gluten-Free Banana Almond Pancake Dairy Free Peanut Free Small Plates Kid-Friendly

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 large, very ripe bananas
1/2 cup smooth almond butter
4 large eggs
1 teaspoon ground cinnamon
1 tablespoon coconut oil
Sliced banana and cocoa nibs, for serving

Steps:

In a large bowl, mash the bananas until smooth.
Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
Stir in the cinnamon.
Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
Serve topped with sliced bananas and cocoa nibs.

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GLUTEN FREE PEANUT BUTTER AND BANANA CREPE STACK

2015-12-15 Spray 10-inch nonstick skillet generously with cooking spray. Heat over medium heat. Pour about 1/4 cup batter in skillet; immediately tilt skillet …
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Place milk, Egg Beaters, Fleischmann’s, flour, sugar and salt in blender container. Blend until smooth to make crepe batter.
Spray 10-inch nonstick skillet generously with cooking spray. Heat over medium heat. Pour about 1/4 cup batter in skillet; immediately tilt skillet to evenly cover bottom of skillet with batter. Cook 2 to 3 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter to make 4 additional crepes.
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