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    Scott Adams

    Banana Pancakes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Dawn Dutton.



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    Recipe makes 1 pancake, takes about 10 minutes to cook.

    1 banana
    2 tablespoons Bette Hagmans Light Bean Flour Mix
    1 egg
    Pinch salt - approx. 1/16 teaspoon
    Dash baking powder - approx. 1/8 teaspoon (optional)
    Pinch baking soda - approx. 1/16 teaspoon (optional)
    Pam

    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.
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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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