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Gluten-Free Banana Pancakes ~ Healthy & Low-Fat

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Hooray for pancakes, because sometimes I really get a craving for pancakes and these homemade gluten-free banana pancakes are easy, healthy, and guilt-free.  Even better…they satisfy my cravings every time.

Top a warm stack with all your favorite toppings like maple syrup, fresh fruit, mini chocolate chips, or nut butter. Make some extra for the freezer to quickly defrost on busy mornings. Sandwich two together for a fun peanut butter and jelly sandwich instead of bread. I actually do this all the time when we pack a lunch for a hike.

Literally no fat is added in this recipe just a handful of quality ingredients. Which means WW points plus are just 2 for each serving if the recipe is made with one egg and two egg whites.

This recipe is not set in stone though make adjustments if needed. For example, if you want more protein in your banana pancake use 2 whole eggs. On the other hand, if no eggs are your preference then completely replace them using any egg-replacer you prefer or try the chia egg provided here:

Chia Egg:


 

Gluten-Free Banana Pancakes               Makes 14-15 Pancakes

2 ripe spotted bananas
2 cups gluten-free quick-cooking oats
1 egg
2 egg whites or 1 chia egg
**or replace both eggs with an egg-replacer
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp cinnamon
1 tbsp pure maple syrup
1/4 cup to 3/4 cup water added to desired consistency

Place all ingredients including 1/4 cup water into a blender or Vitamix. Process just until smooth without overdoing it. Over-processing is not good for this mixture.

Heat a griddle or skillet to medium-high prepared with a non-stick cooking spray or lightly brushed with oil.

Pour 1/4-1/3 cup of batter onto the hot griddle or skillet. Let bubbles form on top then flip to cook on the other side.

Enjoy with syrup, fruit, nut butter or whatever sounds good! If there are leftover pancakes feel free to freeze them in a good quality freezer bag.

You might also like to try these allergy-friendly easy homemade guilt-free pancakes.

 

Gluten-Free Banana Pancakes  

Quick & easy homemade gluten-free pancakes that you can whip up in just minutes.
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: banana, gluten-free, healthy, low fat, pancakes, vegan
Servings: 15 Pancakes
Calories: 68kcal

Ingredients

  • 2 ripe spotted bananas
  • 2 cups gluten-free quick-cooking oats
  • 1 egg
  • 2 egg whites or 1 chia egg
  • **or replace both eggs with an egg-replacer
  • 1/2 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1/4 cup to 3/4 cup water added to desired consistency

Instructions

  • Place all ingredients including 1/4 cup water into a blender or Vitamix. Process until just smooth. Over-processing is not good for this mixture.
  • Heat a griddle or skillet to medium-high prepared with a non-stick cooking spray or lightly brushed with oil.
  • Pour 1/4-1/3 cup of batter onto the hot griddle or skillet. Let bubbles form on top then flip to cook on the other side.
  • Enjoy with syrup, fruit, nut butter or whatever sounds good! If there are leftover pancakes feel free to freeze them in a good quality freezer bag.

Notes

2 WW points plus for 3 pancakes

Nutrition

Serving: 3pancakes | Calories: 68kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 12mg | Potassium: 141mg | Fiber: 2g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

This recipe idea is from pinchmegood.com 

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