Recipe: Gluten-Free Banana Pancakes

These gluten-free banana pancakes have the consistency of crepes. No flour, baking soda or baking powder required.

Top with Greek yogurt, peanut butter or fruit (fresh or simmered over low) as a healthier alternative to maple syrup.

Ingredients

1 ripe banana (medium to large)
2 eggs (egg beaters or egg whites if desired)
½ tsp vanilla
Cinnamon to taste

Directions

1. Preheat lightly greased skillet to medium heat.
2. Mash banana in bowl. It helps to mash it with your hands before peeling it.
3. Add eggs, vanilla and cinnamon and beat together.
4. Pour batter into skillet, using a spatula to spread it out into a thin layer. Cook for approximately 1-2 minutes per side until golden brown.

Nutrition information

Makes 1 serving.

Calories: 250
Total fat: 10g
Saturated fat: 3.5g
Trans fat: 0g
Cholesterol: 370mg
Sodium: 140mg
Total Carbohydrate: 28g
Fiber: 3g
Sugars: 15g
Protein: 14g

Recipe provided by Digestive Disease Health Team Dietitians