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Gluten-Free Banana Pancakes

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

12 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
Gluten-Free Banana Pancakes Recipe photo by Taste of Home

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

Directions

  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.

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