Guiltless Banana Pancakes Gluten Free High Fiber Recipes

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GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS



Gluten Free Banana Pancakes | 4 Ingredients image

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

1/2 cup certified gluten free oat flour ((See Recipe Notes))
1/2 teaspoon baking powder
Pinch kosher salt
2 eggs (at room temperature, beaten well)
1 peeled, ripe banana (mashed very well)
Butter (for cooking (optional))

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-WALNUT PANCAKES



Gluten-Free Banana-Walnut Pancakes image

I like to serve these on a Sunday morning. Even the kids' picky gluten-eating friends ask for seconds.

Provided by Shauna Ahern

Categories     main-dish

Time 50m

Yield about 12 pancakes

Number Of Ingredients 12

2 ripe bananas, plus additional sliced banana, for serving
3 tablespoons brown sugar
1/4 teaspoon nutmeg
1 cup buttermilk
2 eggs
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup walnut pieces
Butter or oil, for cooking pancakes
Maple syrup, for serving

Steps:

  • Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated.
  • Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
  • Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
  • Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
  • Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup.

GLUTEN-FREE BANANA PANCAKES



Gluten-Free Banana Pancakes image

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

Categories     Breakfast     Brunch

Time 20m

Yield 12 pancakes.

Number Of Ingredients 10

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

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



Gluten-Free Bananas Foster Pancakes image

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

1/3 cup mashed banana
1/4 cup gluten-free all-purpose flour
1 tablespoon packed light brown sugar
2 1/2 teaspoons canola oil
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1 tablespoon light rum
1 tablespoon packed light brown sugar
2 whole bananas, halved lengthwise and widthwise
1/2 teaspoon vanilla extract
Pinch ground cinnamon

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



Gluten-Free Banana Pancakes image

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

3/4 cup almond meal flour
1/4 cup coconut flour
1 tablespoon flaxseed meal
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup coconut milk (not cream of coconut)
1/4 cup coconut oil, melted
2 tablespoons real maple syrup
2 teaspoons gluten-free vanilla
1 ripe banana, mashed
Diced bananas
Chopped pecans, toasted
Real maple syrup

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

EASY FLUFFY GLUTEN FREE BANANA PANCAKES



Easy Fluffy Gluten Free Banana Pancakes image

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

2 medium mashed bananas (you can play around with the amount)
1 egg
1 cup soymilk
1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/4 teaspoon cinnamon (optional and to taste)
1/4 teaspoon pure vanilla extract (optional and to taste)

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!

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