A couple of mornings ago, I made breakfast for Emilee and I. She tries to keep her gluten free/dairy free lifestyle as strict as possible,(doctors request) so I made gluten free pancakes. It’s kind of fun when you don’t follow an exact recipe and you just go with the flow, luckily these pancakes turned out delicious. They tasted a lot like banana bread! We loved them and can’t wait to make them again. Next time, I’ll be adding blueberries or Pumpkin!
3 large eggs
2 large ripe bananas
1/4 cup of gluten free flour
1/2 tablespoon ground cinnamon
1/2 tablespoon cream of tartar
1/2 tablespoon vanilla, 2 packets stevia
1/4 cup unsweetened almond milk
When you’re working with bananas, it’s easier to blend them up or use an electric mixer, other wise they’ll be chunky. I decided to make it easy and add all the ingredients to the blender.
After all the ingredients are blended together, heat a frying pan with cooking spray to medium high heat.
Cook 1/2 cup sized pancakes one at a time.
Make sure the pancake starts to bubble before flipping.
This recipe makes 10 1/2 cup sized pancakes.
Nutriton Per Pancake: 67 Calories, 8 g Carbs, 2 g Fat, 2 g Protein, 1 g Fiber, 3 g Sugar