BANANA PANCAKES
gluten free – sugar free – low calories
*We do not claim to be professional expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield 4 medium pancakes: 2 servings.
Nutritional value: 1 serving: 2 pancakes.
- 232 Kcal
- Protein: 7 g
- Carbs: 37 g
- Fat: 5 g
Ingredients:
for the pancake batter:
- Oat flour 1 cup
- Banana 1 large
- Flaxseed 1 Tbsp
- Chia seed 1 Tbsp
- Vanilla extract 1 tsp
- Water 1 cup
toppings and garnish:
- Maple syrup or any liquid sweetener.
- sprouted hummus.
- chopped cherry tomatoes and pickles.
- cumin.
Instructions:
Banana Pancake – the classic.
Yield: 4 medium or 8 small pancakes.4 pancakes: 464 G, 483 Kcal [Protein: 14 G, Carbs: 74.3 G, Fat: 10 G]Serving : 1 pancake, 116 G, 121 Kcal [Protein: 3.5 G, Carbs: 18.6 G, Fat: 2.5 G]
Ingredients
- Oat flour 1 cup.
- Banana 1 large.
- Flaxseed 1 Tbsp.
- Chia seed 1 Tbsp.
- Water 1 cup.
Instructions
- In a large bowl mix together dry ingredients: oat flour, ground flaxseed and chia seed.
- Using a fork mash the banana to a sticky consistency.
- Add the banana to the dry ingredients.
- Pour the water.
- Mix everything thoroughly. Put aside to rest.
- In the meanwhile heat up a non stick pan. ( feel free to use oil if needed )
- Using a 1/3 cup; scoop from the mixture and pour into the hot pan. With a spoon spread the mixture in a circular shape.
- Let cook on low heat for 5 to 7 min. (When the top of the pancake is no longer moist, it's a good sign to flip the pancake)
- Flip the pancake to the other side using a spatula and let cook for 5 to 7 min.
- Repeat with the rest of the mixture.
- Serve with topping of choice.
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