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)
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Notes
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!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/05/oil-free-upside-down-banana-bread-pancakes/