Gluten-Free Banana Pancakes

Breakfast

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.

Average Rating: 4.5

TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
YIELD: 12 pancakes.

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

Instructions

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.

Nutrition Facts

2 each: 173 calories, 6g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 3g protein.
Diabetic Exchanges:
2 starch, 1 fat.