Banana and Strawberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
0.75 cup Whole Wheat Flour 1.5 tsp Baking Powder 0.25 tsp MORTON Sea Salt, Fine Salt 3 extra small (less than 6" long Banana, fresh 1 serving 1 Large Brown Egg 4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable .25 tsp Pure Almond Extract (by GENIEBEAN23) 1 tbsp Butter, salted 1 cup, sliced Strawberries, fresh
INSTRUCTIONS
In a medium small bowl, whisk together the flour, baking powder and salt.
Cut and dice the strawberries (and keep one whole strawberry to slice for garnish. Save a piece of baby banana for garnish too.)
In a separate big bowl, mash the bananas until masked into bits. Add the diced strawberries. Whisk in the egg, then add the almond milk and almond extract and whisk until well blended. Pour the melted butter into the fruit egg mixture. Mix well then add flour mixture and mix well again. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until medium hot. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Top with the slices of the saved strawberry and banana.
Serving Size: 2 servings of 4 pancakes
In a medium small bowl, whisk together the flour, baking powder and salt.
Cut and dice the strawberries (and keep one whole strawberry to slice for garnish. Save a piece of baby banana for garnish too.)
In a separate big bowl, mash the bananas until masked into bits. Add the diced strawberries. Whisk in the egg, then add the almond milk and almond extract and whisk until well blended. Pour the melted butter into the fruit egg mixture. Mix well then add flour mixture and mix well again. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until medium hot. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Top with the slices of the saved strawberry and banana.
Serving Size: 2 servings of 4 pancakes
Nutritional Info Amount Per Serving
- Calories: 417.2
- Total Fat: 10.3 g
- Cholesterol: 123.0 mg
- Sodium: 764.6 mg
- Total Carbs: 77.6 g
- Dietary Fiber: 11.9 g
- Protein: 11.5 g
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