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Gluten-free pancake "cake"

Gluten-Free Pancake "Cake"

0
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Looking for a pretty breakfast idea, or just a fun twist on your usual weekend pancakes? Try our fruit-topped, stacked-up “cake” of creamy two-ingredient pancakes made from just ripe bananas and eggs. The riper your bananas, the sweeter the pancakes will be. The cook time here is based on using a nonstick griddle, which allows you to cook two large pancakes at once (you could also have two nonstick skillets going at the same time). Make sure you allow the pancakes to fully cook and set on one side before trying to flip them. They’re delicate and could tear; a thin spatula is a must here.

Ingredients

Cooking spray

4 spray(s)

Banana

2 cup(s), mashed (about 4 medium or 6 small ripe bananas)

Egg

8 large egg(s), lightly beaten

Powdered sugar (confectioner's)

2 tsp

Raspberries

1 cup(s)

Blueberries

½ cup(s)

Instructions

  1. In a medium bowl, whisk together bananas and eggs until well blended. Coat a large nonstick griddle with cooking spray and heat over medium heat (or coat 1 to 2 medium nonstick skillets with nonstick spray and heat over medium heat).
  2. Scoop ½ cup batter per pancake onto griddle or skillet; smooth into a 7-inch circle. Cook until browned on bottom and well set, 3 to 4 minutes. Carefully slide a thin spatula under pancake and flip over; cook until browned on bottom, 3 to 4 minutes. Place cooked pancake on a plate and repeat process with remaining batter (you should get 8 pancakes); stack pancakes on top of each other on plate. Sprinkle powdered sugar over top of pancake stack; top with berries.
  3. Serving size: ¼ of pancake “cake”

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