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Add a photoFor 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!)
Ingredientes
- 1 fresh banana
- 1 egg
- 1/3 cup blueberries
- 1 tbsp Olive oil
Direcciones
- 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.
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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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