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

Protein (g)

Carbs (g)

Fat (g)

Energy (KCal)

1/4 cup Almond Flour/Meal

2 2

4 4

52 52

0 0

3 3

29 29

1 Large Egg(s)

2 2

0 0

1 1

19 19

0 0

1 1

1 Medium Banana, Brown and Mashed

0 0

7 7

0 0

26 26

Total: Approximate Nutrition Info, Per Serving:

127

Instructions

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

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Banana Pancakes