Healthy and tasty banana pancakes with Mary Rapoport

The Morning Menu

Mary Rapoport from the Virginia Egg Council show us how to make banana pancakes that are healthy and easy to make.

Flourless Banana Pancakes:

Got to fit into a special outfitand need to sheda few pounds around the middle; or have a gluten intolerance; or are you on the Paleo diet and not eating flour and processed foods? Well here’s your answer to a delicious, gluten-free, easy pancake that was adapted from the WW list of low Freestyle point recipes. It clocks in at only 1 point if you top it with berries and a sprinkling of powdered sugar –and that’s for 8 little pancakes! Add a few more points if using a bit of ‘lite’ syrup. And frankly, even if you aren’t dieting, these are super yummy, and very satisfying, and they take only moments to fix.


2 small-medium, ripe bananas

3 large eggs, beaten

½ tsp. vanilla extract

¼ tsp. baking powder

1/8 tsp. ground cinnamon

1 pinch nutmeg

Toppings: Powdered sugar, Berries and/or Sugar-free or ‘lite’ syrup

Slip bananas into a bowl. Mash with a wire whisk. In another bowl, beat the eggs and add vanilla, baking powder, and spices –then blend into the mashed bananas.

Heat a non-stick skillet over medium heat, then spray with cooking spray. Pour in about 2 tablespoons batter for each pancake (it makes 14 –16 pancakes), in batches. Cook over medium heat until edges ae set and golden on the bottom. Carefully, with a thin spatula, flip and cook the other side (it’ll take a few minutes, total).

Serve with berries, and a sprinkling of powdered sugar, or a bit of ‘lite’ syrup.

Makes 2 servings.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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