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.