Gluten Free Pancake!

by Bethany Vessey, Registered Dietitian on June 30, 2013

Here is a nice treat for breakfast that is not only low calorie but also gluten free. I got this recipe from a friend on facebook who had posted it from the “Moms in Ontario” page and I just had to give it a try. I was skeptical at first but it is actually really good. This recipe is so simple, not only to make, but in concept as really all it is, is 2 eggs with some fruit, which is a very healthy breakfast option.

What I liked most about this recipe is that not only was it low in kcal as compared to it’s flour counter part, it has relatively the same about of fiber/kcal ratio, and far more protein. Now one may look at the sugar and say “how is this healthier?” and my response to that would be; “it is a nice low kcal, high fiber, high protein, gluten free alternative to it’s counterpart and the sugar in the gluten free pancake is mostly coming from fruit, which will also be accompanied by vitamins/minerals, and antioxidants, as apposed to the 1 tbsp of processed white sugar, which will have non of the above mentioned, in the Old Fashion Recipe.”

Gluten-free Pancake:         Old Fashion Pancake: (Made with white and whole wheat flour)
Kcal         310                                          441
Fat           14g (40%)                              12g (24%)
Carbs      40g (52%)                              71g (64%)
Sugar      23g (30%)                             21g (19%)
Fiber       4g (5%)                                  7g (6%)
Protein   14g (18%)                              13g (12%)

Give the recipe a try and let me know what you think! Also if you have a tasty alternative to this recipe, please share!!!

1 Serving

Ingredients

1 medium banana, ripe
2 whole egg
5 medium strawberries
10 blueberries
1/2 tbsp maple syrup, real or pancake syrup

Directions

Mash ripe banana in a small bowl. Take large measuring cup and beat to eggs with a fork. Then add banana to the measuring cup, which will allow for easy pour onto pan. Heat a non-stick pan over med heat. Add 1/2 banana and egg mix to the pan. Cook for about 3 minutes, then flip to cook other side. Repeat this with remaining batter. Top with strawberries, blueberries, and syrup. Enjoy!

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