Oil-free Upside Down Banana Bread Pancakes + Maple Cream
May 24, 2012 by
Leanne VogelMarch 29, 2017
One of the benefits to having a boyfriend that travels a lot for work is that I get to partake in girly activities that I can’t generally find the time for when he’s at home.
Like having 2 bubble baths in a day, drowning myself in reruns of the Gilmore Girls, and going to Eveline Charles for a pedicure.
I used to struggle with anxiety when Kevin would travel for work. He travels a lot so you can imagine what a wreck I must have been all of the time! But with a little bit of work, I now see it as an opportunity for me to strengthen my self confidence, build on my meditation practice, and just chill out on my own and feel good about doing it.
Oh, and I also take full advantage of my time alone by leaving all dresser, closet, cabinet and room doors OPEN – a quirk of mine that I let have full reign of the house when Kevin’s away.
You know I’ve been in a room when:
The dresser drawers are pulled out and oozing clothes from every direction
All kitchen cabinet doors are open to their full capacity… and left that way
Or it smells of vanilla, bananas, cinnamon or chocolate… which gets me to my next point, breakfast.
Another thing I get to enjoy when Kevin’s out traveling is making big, crazy breakfasts and then emailing him a picture with a note that says ‘wish you were here’.
Imagine getting the picture below on a Thursday afternoon in London after working 12 hours and living off room service for the past week. Oh, I’m such a tease!
Start your morning off right with these gluten-free, oil-free, reduced fat pancakes that are high on taste and low in calories. The sliced bananas caramelize on top making it a gooey delicious treat you’ll have a hard time believing is good for you!
ombine dry ingredients in a medium sized bowl. Mix with a fork to break up the flour.
Combine wet ingredients in a small bowl until incorporated.
Add the wet mixture to dry and stir until just mixed. Set aside.
Meanwhile, heat a small non-stick pan on medium-low heat for 2 minutes.
Pour ½ of the mixture into the preheated pan. Allow the first side to cook for 2-3 minutes, or until bubbles form and the edges begin to turn golden. At about the 1.5 minute mark, add half of the sliced bananas and continue to cook for another 30 seconds to 1 minute.
Carefully flip and allow to cook for another 1-2 minutes. Because there isn’t a lot of starch in this pancake, you have to be very careful with the flipping!
To remove pancake from pan, turn the pan over onto a cooling rack and hit the bottom of the pan with your spatula. The pancake should pop out with all banana slices in place!
Repeat with remaining batter and serve stack with maple cream below (optional)
[url:5]View nutrition info[/url]
Note: although I haven’t attempted it, you could try to use ¼ cup egg white in place of the whole egg. Or, to make vegan – replace egg with 1 tablespoon freshly ground flax mixed with 3 tablespoon of warm water and allow to sit for 5 minutes before using the recipe. I have not tried either variation, but am assuming that it would yield a similar result. If you give it a try, let us all know!