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
GLUTEN-FREE BANANAS FOSTER PANCAKES
© 2014 Turner Broadcasting System, Inc. All rights reserved. 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 Turner Broadcasting
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
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 462.2, Fat 20.2, SaturatedFat 8.7, Cholesterol 123.5, Sodium 515.4, Carbohydrate 62.4, Fiber 4.7, Sugar 33, Protein 6.6
GLUTEN-FREE BANANAS FOSTER PANCAKES
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
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
SAUCY BANANAS FOSTER - NATURALLY GLUTEN FREE!
This recipe is a compilation of many we've tried over the years. We like extra sauce, hence the name. :-) Also, we don't care for an overpowering rum flavor, just a nice, smooth compliment to the brown sugar (not too much), butter & bananas. Personally, I like to use bananas that are just turning ripe, with no speckles. They're sweet, but very firm. Use the best vanilla ice cream you can find & lots of it. Yum, yum! I hope you enjoy this as much as we do.
Provided by Gluten Free Savvy
Categories Low Protein
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Be sure hair is pulled/tied back, sleeves rolled up & any other flammable items are not near your stove when you begin this recipe. Flambe is fun, but we have to be very careful.
- I like to either recruit someone else to scoop the ice cream while I put the sauce together OR do it myself first & place in freezer until I'm ready to serve.
- Add butter & brown sugar to large saucepan & melt over medium heat. It should not separate. If it does, your burner is too hot.
- After the butter & brown sugar has melted & turned into a luscious, rich sauce, (5 minutes or so) add the bananas & cinnamon.
- Saute for about a minute or even less. I don't like my bananas to get mushy - not even a little bit - Remember, they will cook when you flambe the sauce. So, I basically add the bananas & stir to evenly distribute the sauce over them. Then, I move quickly to the next step.
- Turn off burner & pour rum over evenly the bananas & sauce.
- Grab a match or long, grill lighter (my personal favorite). Turn off kitchen light. (optional) Ha! We like to do the next step in the dark.
- Place lighter or match close to sauce & light. It may take a few tries, but usually not. Be careful & prepared for a beautiful light show.
- Gently move pan back & forth to continue distributing the rum & flame around the sauce.
- Pour sauce with 4 pieces of banana over several generous scoops of vanilla ice cream. We have to evenly distribute the sauce at our house. :-).
- Serve immediately & enjoy!
Nutrition Facts : Calories 1078.7, Fat 54.6, SaturatedFat 34, Cholesterol 185.9, Sodium 408.1, Carbohydrate 134.6, Fiber 5.4, Sugar 114.4, Protein 11.5
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