Banana Bread Pancakes

Banana Bread Pancakes

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 2
Scheduled for:
Breakfast on Friday
Leftovers:
Breakfast on Sunday

Ingredients for 2

Show Original

1/2 large Banana (mashed)
1/2 large egg Egg
1 tsp Vanilla extract, pure
1/2 cup Coconut milk (or 2% regular milk)
1/2 cup Buckwheat flour
1/2 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Baking powder
1/2 tbsp Butter, unsalted (for frying)
1 medium Banana (sliced in half)
1/4 cup Pecans
1/2 tbsp Chia seeds
1/4 tsp Cinnamon
1 tbsp Tahini

Instructions


1. Place banana into a large mixing bowl. Mash with a fork. Add in egg and milk. Whisk together.
2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.
3. Heat a large frypan over medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on its own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5. Once you’ve cooked all the pancakes, again grease the frying pan with a little butter. Add in banana and fry on both sides until golden.
6. Serve pancakes topped with the fried bananas, pecans, chia seeds and a sprinkle of cinnamon and drizzle of tahini.

Nutrition Facts

Per Portion

Calories 706
Calories from fat 415
Calories from saturated fat 147
Total Fat 46 g
Saturated Fat 16.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 6.1 g
Monounsaturated Fat 9.3 g
Cholesterol 56 mg
Sodium 154 mg
Potassium 751 mg
Total Carbohydrate 55 g
Dietary Fiber 9.7 g
Sugars 14.0 g
Protein 16.2 g

Dietary servings

Per Portion


Fruit 0.8
Grain 0.5
Meat Alternative 1.9

Energy sources


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Recipe from:
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