Four-less Blueberry Banana Pancake Recipe
For people with celiac disease or those who simply must follow certain diets, gluten-free dishes have become a way of life. Not even a heavy craving for the all-American pancake breakfast would promote a slight diversion in their diet.
But what about if they can have their pancake and eat it too -- gluten-free?
We've got the answer in this flour-less blueberry banana pancake! Try it at home and experiment with other ingredients and accompaniments, but wheatflour! (I even had Mexican churros with my pancake!)
Ingredients
- 1 fresh banana
- 1 egg
- 1/3 cup blueberries
- 1 tbsp Olive oil
Directions
- Slice banana into small pieces and place into a medium bowl.
- Mash the banana pieces.
- Whisk the mixture thoroughly.
- Add in blueberries.
- In a medium pan, heat olive oil over medium- high heat.
- Pour in egg mixture. Reduce heat to low and cook until the egg is set.
- Remove pan away from the heat and place a plate over the pan. Turn the pan over to transfer the pancake into the plate.
- Return the pan to the stove and carefully slide the pancake back to the pan to cook the other side of the pancake.
- Turn heat off and transfer pancake into a plate.
- Serve warm. If desired, top pancake with more fresh blueberries or your favorite fresh fruit. You can also serve it with butter and syrup if so inclined.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 179g | |
| Calories 276 | |
| Calories from Fat 162 | 59% |
| Total Fat 18.28g | 23% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 63mg | 3% |
| Potassium 366mg | 10% |
| Total Carbs 24.38g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 14.24g | 9% |
| Protein 6.71g | 11% |
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