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Gluten-Free Banana Pancakes Recipe

Gluten-Free Banana Pancakes Recipe

“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
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD:6 servings

Ingredients

  • 1 cup gluten-free all-purpose baking flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup gluten-free rice milk
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons olive oil
  • 3 teaspoons vanilla extract
  • 1-1/3 cups mashed ripe bananas (3 medium)
  • 1/2 cup semisweet chocolate chips, optional
  • Maple syrup

Directions

  • 1. 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.
  • 2. 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. Yield: 12 pancakes.
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.