| |
| 2 |
|
Bananas |
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| 2 |
|
Eggs |
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| 1 Tbs |
|
Flour |
|
| Pinch |
|
Salt |
|
| |
| Pinch |
|
Baking powder |
|
| 1 tsp |
|
Vanilla (optional) |
|
|
|
Spices* (optional) |
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|
|
|
| |
| Prepare hot skillet. |
| Mash bananas with a fork. Mix in dry ingredients and spices. Once combined, add eggs and beat together with a fork. The mixture should now resemble a typical pancake batter. Stir in any of the optional add-ins (fruit, nuts, etc) into the mixture. Let sit for about a minute. |
| Pour a quarter of the batter onto a hot skillet. Flip when the "cake" is dimpled and steaming (5-8 minutes depending on heat). Cook for another couple minutes. Repeat until all batter is used. This amount should make 4-6 small pancakes. Serve with warm fruit topping or jam.** |
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| |
| Servings: 2 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
227.31 |
|
| Calories From Fat (25%) |
|
56.03 |
|
| Calories From Protein (17%) |
|
38.38 |
|
| Calories From Carbs (56%) |
|
127.84 |
|
| Calories From Alcohol (2%) |
|
5.06 |
|
| |
|
% Daily Value |
| Total Fat 6.26g |
|
10% |
|
| Saturated Fat 1.96g |
|
10% |
|
| Monounsaturated Fat 2.26g |
|
|
|
| Polyunsaturated Fat 0.91g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 245.34mg |
|
82% |
|
| Sodium 258.71mg |
|
11% |
|
| Potassium 573.12mg |
|
16% |
|
| Carbohydrates 35.02g |
|
12% |
|
| Dietary Fiber 3.77g |
|
15% |
|
| Sugar 17.36g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 31.25g |
|
|
|
| Protein 9.19g |
|
18% |
|
| Vitamin A 370.22IU |
|
7% |
|
| Vitamin C 11.90mg |
|
20% |
|
| Calcium 58.17mg |
|
6% |
|
| Iron 1.72mg |
|
10% |
|
| Vitamin E 0.71IU |
|
7% |
|
| Vitamin D 20.04IU |
|
5% |
|
| Thiamin 0.11mg |
|
8% |
|
| Riboflavin 0.40mg |
|
23% |
|
| Niacin 1.19mg |
|
6% |
|
| Vitamin B6 0.59mg |
|
29% |
|
| Folate 61.67µg |
|
15% |
|
| Vitamin B12 0.75µg |
|
12% |
|
| Pantothenic Acid 1.31mg |
|
13% |
|
| Phosphorus 151.48mg |
|
15% |
|
| Magnesium 45.00mg |
|
11% |
|
| Zinc 0.88mg |
|
6% |
|
| Copper 0.17mg |
|
9% |
|
| Manganese 0.46mg |
|
23% |
|
| Selenium 21.07µg |
|
30% |
|
| Alcohol 0.72g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 147.47g |
|
|
|
|
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| |
| Cooking Tips |
| *Kathryn's favorite spices to add are Cinnamon and Cardamom. (Kathryn sometimes uses orange peel if she is adding fresh cherries to the batter mix) |
| **While the pancakes are cooking cut up some fresh fruit (such as strawberries) and toss in a pot with a little bit of water and a small pad of butter. Serve warm on top of pancakes! |
| Optional add-ins: Kathryn likes to add a small handful of chopped walnuts, coconut flakes, or fresh fruit (like blueberries) into the mix for a little added pizzazz and additional protein (from the nuts). |
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