Guiltless Banana Pancakes Gluten Free High Fiber Recipes
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
DELIGHTFUL GUILT-FREE PANCAKES
Make and share this Delightful Guilt-Free Pancakes recipe from Food.com.
Provided by puppitypup
Categories Breakfast
Time 10m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat griddle to medium or just a little hotter, depending on your griddle.
- Whisk together dry ingredients.
- Place milk, egg, vanilla and honey in blender and process.
- Add dry ingredients to blender and process.
- Spray griddle with cooking spray and pour batter onto griddle to make pancakes.
- Sprinkle each pancake with 1 T pecans.
- When first side done, flip and cook second side 'til done.
- Serve with fresh fruit or syrup.
- LEFTOVERS TIP: Either store leftover batter in fridge tightly covered for a day or two or put leftover pancakes in freezer with saran wrap or wax paper between each one. Then pop into the toaster for a quick weekday breakfast.
Nutrition Facts : Calories 351.8, Fat 12.7, SaturatedFat 1.8, Cholesterol 55.9, Sodium 620, Carbohydrate 52.9, Fiber 4.9, Sugar 15.3, Protein 11.1
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