Diana's Gluten Free PancrepesContributed by: Diana CarterMy husband prefers a moister type of pancake, so I came up with this recipe that is somewhere between a pancake and a crepe. They are slightly sweet and delicious when served with apple sauce instead of syrup (though great with syrup, too!)
DirectionsStep 1Whisk together banana, apple sauce, oil, egg, sugar, cinnamon, salt, baking powder, cider vinegar and milk.Step 2Add flour and stir until just combined.Step 3Cook on an oiled skillet or griddle like you would an ordinary pancake. Makes 4 servings but they're so good, you might want to double the recipe! |
 Servings: 4 Rating
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Ratings & Comments (4)
4 Reviews 
Joanne L. January 8, 2012
This recipe is excellent! It is by far my favorite gluten free breakfast treat recipe! Since going gluten free 9 months ago this is the first recipe that I have been truly excited about for breakfast.
The fruit in the batter gives the pancrepes an excellent taste and texture.
Eric February 18, 2012
I absolutely L-O-V-E these pancakes! I used coconut oil, a "cleaner" fat than canola, and it gave it a bit of a tropical taste when combined with the banana. These are also easily made vegan by using a flax "egg", which also boosts omega-3s.
Tony in VA April 4, 2012
Really tasty! Warning - dont deviate from the recipe. I added more liquid to thin them out, but then they took forever to firm up. Instead of applesauce, we blended up some organic apple and added it. Yummy! Best GF pancakes weve had.
Janine June 19, 2012
My 5 year old daughter says these are the best pancakes I've ever made! She gobbled them right up.
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Nutritional Information
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