Beth's Banana Coconut Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cup BHG New Cook Book Homemade Biscuit Mix 1 cup Prairie Farms Reduced Fat Buttermilk 6 tsp Sucanat 1 cup Almond Milk, Unsweetened Original2 medium (7" to 7-7/8") Banana, frozen& thawed 2 large Egg, fresh, whole, raw 4 tbsp Coconut flour
Whisk all the ingredients together in a mixing bowl while pan heats up to medium-medium low heat. Melt a small amount of butter on the pan and spread 1/2cup of mix per cake on the hot surface. After about a minute and a half you can see bubbles on the top of the batter and you can see the cake is done on the bottom flip and cook another minute or so.
Serve hot.
Serving Size: Makes 10 pancakes (about 1/2 cup of mix per cake)
Number of Servings: 10
Recipe submitted by SparkPeople user WEIRBETH.
Serving Size: Makes 10 pancakes (about 1/2 cup of mix per cake)
Number of Servings: 10
Recipe submitted by SparkPeople user WEIRBETH.
Nutritional Info Amount Per Serving
- Calories: 497.5
- Total Fat: 23.4 g
- Cholesterol: 38.7 mg
- Sodium: 785.9 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 1.9 g
- Protein: 9.7 g
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