Gluten-free pancake "cake"
0
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Looking for a pretty Mother’s day 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).
Ingredients
Cooking spray
4 spray(s)
Banana
2 cup(s)
Raw egg
8 large
Powdered sugar (confectioner's)
2 tsp(s)
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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