These gluten-free banana pancakes have the consistency of crepes. No flour, baking soda or baking powder required.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Top with Greek yogurt, peanut butter or fruit (fresh or simmered over low) as a healthier alternative to maple syrup.
1 ripe banana (medium to large)
2 eggs (egg beaters or egg whites if desired)
½ tsp vanilla
Cinnamon to taste
Preheat lightly greased skillet to medium heat.Mash banana in bowl. It helps to mash it with your hands before peeling it.Add eggs, vanilla and cinnamon and beat together.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.
Total fat: 10g
Saturated fat: 3.5g
Trans fat: 0g
Total Carbohydrate: 28g
Recipe provided by Digestive Disease Health Team Dietitians