Banana Pancakes

Source: www.foodandwine.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 15min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Almond Flour/Meal 2 2 2 2 4 4 52 52
1 Tablespoon Coconut Oil(s), Melted 0 0 0 0 3 3 29 29
1 Large Egg(s) 2 2 0 0 1 1 19 19
1 Dash Cinnamon 0 0 0 0 0 0 1 1
1 Medium Banana, Brown and Mashed 0 0 7 7 0 0 26 26
Total: Approximate Nutrition Info, Per Serving: 4 9 9 127
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Instructions

  1. Preheat a large sauté pan or griddle on medium heat.   
  2. In a large mixing bowl, mash banana(s) with a fork or potato masher.  Crack egg(s) into the bowl, add 
  3. coconut oil, and mix together. 
  4. Add almond flour and cinnamon to the wet ingredients and combine. 
  5. Using a cookie scoop or large spoon, drop 2-3 tablespoon scoops of batter onto the cooking surface.  If you’re 
  6. using a sauté pan, jiggle the pan a little to spread the batter out farther.   
  7. Cook until the edges look done and gently flip the pancakes over and cook a few minutes more. 
  8. Serve!  
  9. Any leftovers you have freeze really well and easily reheat in a toaster. 

 

Visit www.foodandwine.com for the full instructions.

Notes


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