Wednesday, February 20, 2013

Low-Carb, Gluten-Free Pancakes

Low-Carb, Gluten-Free Pancakes:

I had precious little faith that pancakes made with, primarily, egg and banana would be very successful or tasty.  But, I was wrong.

The recipe floating around on pinterest utilizes 1 ripe banana, mashed, combined with 2 well-whisked eggs and an optional teaspoon of maple syrup.

I did a bit of modification by adding 1 tablespoon 0% plain Greek Yogurt, 2 tablespoons garbanzo bean flour, and 1 tablespoon almond milk to the standard low-carb pancake mixture.

The result was very satisfying.  The pancakes are definitely more eggy in taste and texture than a "real" pancake and they are slightly harder to flip gracefully.  But, I found them easy enough to whip up--home made!--and found them a tasty, healthier substitute for traditional pancakes once I topped them with some maple syrup.  

I definitely recommend these simple, healthy pancakes in place of traditional pancakes that are heavy on carbs, high in calories, and non-GF.

Recipe: Low-Carb, Gluten-Free Pancakes

2 eggs, well beaten/whisked
1 ripe banana, mashed
1 tablespoon almond milk
1 tablespoon 0% plain Greek Yogurt
2 tablespoons garbanzo bean flour
1 teaspoon Maple Syrup (plus more for eating)

  1. Beat eggs.  Add banana to eggs and smash well using a fork or other instrument making sure to combine the egg and mashed banana thoroughly.
  2. Add remaining ingredients and mix thoroughly.
  3. In a well oiled non-stick pan, cook about 1/4 cup of batter at a time making sure to gently release the edges of the pancake before flipping.  These pancakes are more delicate, so take care.
  4. Serve with maple syrup!

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