This recipe comes to us from Dawn Dutton.
2 tablespoons Bette Hagmans Light Bean Flour Mix
Pinch salt - approx. 1/16 teaspoon
Dash baking powder - approx. 1/8 teaspoon (optional)
Pinch baking soda - approx. 1/16 teaspoon (optional)
Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium.
Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam.
- The Light Bean Flour Mix is on Page 32 from Bette Hagman's The Gluten-Free Gourmet Cooks Fast and Healthy
- According to my calculations the pancake has about 240 calories.