Guiltless Banana Pancakes Gluten Free High Fiber 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 BANANAS FOSTER PANCAKES
Get ready for pancakes that are light, delicious and gluten free. These are made with gluten-free flour, bananas and a bit of brown sugar, all topped with a decadent rum-butter bananas foster topping.
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
- Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
- For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve.
Nutrition Facts : Calories 478 calorie, Fat 19.9 grams, SaturatedFat 8.4 grams, Cholesterol 123 milligrams, Sodium 330 milligrams, Carbohydrate 66.1 grams, Fiber 4.8 grams, Protein 6.5 grams, Sugar 31 grams
GLUTEN-FREE BANANA PANCAKES
Serve up a stack of these grain-free pancakes! They are sure to satisfy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
- Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
- Serve pancakes with Toppings.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 8 g, TransFat 0 g
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