Guiltless Banana Pancakes Gluten Free High Fiber Food

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS

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 PANCAKES

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.

GLUTEN-FREE BANANAS FOSTER PANCAKES

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.

DELIGHTFUL GUILT-FREE PANCAKES

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.