This flourless banana pancake recipe with egg sounds weird, but it’s amazing and healthy for you! A gluten-free alternative to pancakes. Enjoy with your favorite fruit topping, or serve plain with honey.
Ingredients
- 1 very ripe banana, mashed
- 2 large eggs, beaten
- 2 tablespoons ground flax seed (Optional)
- ¼ teaspoon pure vanilla extract (Optional)
- 2 tablespoons coconut oil
Directions
Step 1
Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
Step 2
Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.
Recipe Tip
You can substitute vegetable oil for coconut oil if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 245 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat13g | 64% |
Cholesterol186mg | 62% |
Sodium72mg | 3% |
Total Carbohydrate14g | 5% |
Dietary Fiber2g | 5% |
Total Sugars7g | |
Protein7g | |
Vitamin C5mg | 26% |
Calcium31mg | 2% |
Iron1mg | 6% |
Potassium280mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this