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Diets

Gluten-Free Banana Pancakes

Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT’s brand by brand comparison (‘”Flour Power,” December 2011, p. 42).

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Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT’s brand by brand comparison (‘”Flour Power,” December 2011, p. 42).

Servings
12

Ingredients

  • 3/4 cup gluten-free all-purpose flour
  • 1 Tbs. sugar
  • 1 tsp. baking powder
  • 1 pinch ground cinnamon
  • 1 large egg
  • 1/2 cup low-fat milk
  • 1 Tbs. vegetable oil
  • 2 small bananas, sliced

Preparation

1. Whisk together flour, sugar, baking powder, and cinnamon in medium bowl. Lightly beat egg in separate bowl, then whisk in milk and oil until well combined. Gradually add flour mixture to egg mixture until just combined, adding more milk or water if necessary to thin batter.

2. Heat griddle or skillet over medium heat. Coat with cooking spray. Ladle about 3 Tbs. batter for each pancake onto griddle. Place 3 or 4 banana slices on each pancake. Cook 2 minutes, or until surfaces of pancakes are covered with bubbles. Flip, and cook 1 minute more, or until both sides are golden brown. Repeat with remaining batter.

Nutrition Information

  • Calories 197
  • Carbohydrate Content 197 g
  • Cholesterol Content 48 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 123 mg
  • Sugar Content 12 g