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“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
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 2 pancakes (calculated without chocolate chips and syrup) equals 173 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 407 mg sodium, 30 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Gluten-Free Banana Pancakes in Healthy Cooking April/May 2011, p58
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on May. 11, 2012 by glass5company
They were gooey and very unappetizing. No matter how long I cooked them.
Reviewed on Apr. 27, 2011 by rykirk1701e
excellent. best banana pancakes ever. we added crushed pecans for a great crunch. definitely making these again!
Reviewed on Mar. 17, 2011 by ksmithagain
Wow! These are the top banana! Seriously. Thanks for publishing this one. It's so tasty. I might try a few other fruits to switch it up a little now and then.
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