These gluten-free banana pancakes have the consistency of crepes. No flour, baking soda or baking powder required.
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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.
Makes 1 serving.
Total fat: 10g
Saturated fat: 3.5g
Trans fat: 0g
Total Carbohydrate: 28g
Recipe provided by Digestive Disease Health Team Dietitians