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
EASY FLUFFY GLUTEN FREE BANANA PANCAKES
Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!
Provided by BethyBaby
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three (wet) ingredients.
- Mix next four (dry) ingredients.
- Mix dry ingredients slowly to wet ingredients till everything is blended well.
- Heat pan to 4 (med), add oil, cook test pancake.
- Lower heat to 1 or min,.
- Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
- Use a lid to cook pancake inside out before the outside burns.
- MUST COOK ON LOW or they will burn!
FLUFFY BANANA PANCAKES
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 548 kcal, Sugar 22 g, Sodium 906 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 86 g, Fiber 3 g, Protein 15 g, Cholesterol 118 mg
FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
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.
FLUFFY BANANA PANCAKES
This is my redux for my favorite Banana Pancake recipe, reducing the fat and adding fiber where I could without sacrificing the taste since I'm trying to eat healthier. They're really good and very filling. This recipe makes a LOT of pancakes.
Provided by PrincessNoKnot
Categories Breakfast
Time 10m
Yield 24 Pancakes
Number Of Ingredients 13
Steps:
- In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
- In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
- Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
- Serve with sliced bananas and/or warm maple syrup.
Nutrition Facts : Calories 63.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.8, Sodium 208.5, Carbohydrate 12.8, Fiber 1.2, Sugar 3.3, Protein 2.6
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