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Gluten-free mini banana pancakes

By Jessica Tong, RD on January 19 2018 | Nutrition & Recipes

These mini pancakes are perfect for lazy weekend mornings. Serve with plain Greek yogurt for a protein boost and top with fresh fruit. 

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2 large, ripe bananas
2 large eggs
1/2 cup large flake oats
1 teaspoon cinnamon
1/2 teaspoon baking powder (optional)
1 teaspoon vanilla extract (optional)


1. In a food processor or a blender, combine all ingredients and process until well-blended. Let
the batter thicken for 10 minutes.

2. Heat a lightly greased pan over medium-high heat. Scoop approximately 1/4 cup of batter
for each mini pancake and brown on both sides.

3. Serve hot, 4 pancakes per serving. Top with natural peanut butter, plain Greek yogurt,
berries, chopped fruit, nuts, or dark chocolate.

Nutrition information (per serving): 182 calories, 4 g fat, 31 g carbohydrates, 3 g fibre, 11 g sugar, 9 g protein



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