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)
- 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.
- Add remaining ingredients and mix thoroughly.
- 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.
- Serve with maple syrup!