GLUTEN-FREE BANANA PANCAKES

Gluten-Free Banana Pancakes image

When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I'm short on time, I toss a couple in the toaster. You'll love the fluffy texture and the chocolate. -Sharen Gustafson, South Lyon, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 12 pancakes.

Number Of Ingredients 10

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Ingredients

1 cup gluten-free all-purpose baking flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup gluten-free rice milk
1/4 cup unsweetened applesauce
2 tablespoons olive oil
3 teaspoons vanilla extract
1-1/3 cups mashed ripe bananas (3 medium)
1/2 cup semisweet chocolate chips, optional
Maple syrup

Steps:

In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges