Banana Almond Yogurt Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup King Arthur gluten free multi-purpose flour 1/2 cup Bob's Red Mill Almond Flour2.5 tsp Baking Powder 1/2 tsp Salt 2 tbsp *Flax Seed Meal (ground flax) 2 Eggs - Egg Land's Best Organic Eggs (1 egg = 50 grams) 2 tbsp Canola Oil 1 tsp Vanilla Extract 2 small (6" to 6-7/8" long) Banana, fresh 1 cup (8 fl oz) Yogurt, plain, whole milk 1/2 cup Organic Valley - Organic Whole Milk
Mix dry ingredients.
Whisk together wet ingredients.
Slice banana very thinly and stir into wet ingredients.
Pour wet ingredients into dry and combine until just mixed.
Put a little butter onto heated griddle and use 1/4 cup to pour batter on to cook.
Serving Size: Makes 8 Pancakes
Whisk together wet ingredients.
Slice banana very thinly and stir into wet ingredients.
Pour wet ingredients into dry and combine until just mixed.
Put a little butter onto heated griddle and use 1/4 cup to pour batter on to cook.
Serving Size: Makes 8 Pancakes
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 10.1 g
- Cholesterol: 48.4 mg
- Sodium: 335.9 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.9 g
- Protein: 6.5 g
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