Banana Pecan Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2/3 cup buckwheat flour1/3 cup gluten free pastry flour3 tsp Ener-G Egg replacement + 4 tbsp water (equiv 2 eggs)1 1/4 cup soy milk1 tsp agave nectar (or honey)1/4 tsp sea salt1 tbsp vegetable oil1 ripe banana1 oz pecans choppedcinnamon to taste
In a medium bowl, thoroughly combine dry ingredients: flours, egg replacement powder, and salt. In another bowl combine wet ingredients: soy milk, agave nectar, oil and water. Mash banana and add with wet ingredients to the dry ingredients. Mix well. In small non stick pan, preheated on medium heat, drop batter by 1/3 cupfuls and fry until bubble holes throughout, about 1-2 minutes. flip until browned on other side, about 1 minute. Remove to plate and garnish with sprinkled cinnamon and agave nectar or stevia. Top with pecans or walnuts.
Number of Servings: 3
Recipe submitted by SparkPeople user DADIGITIZER.
Number of Servings: 3
Recipe submitted by SparkPeople user DADIGITIZER.
Nutritional Info Amount Per Serving
- Calories: 379.9
- Total Fat: 15.3 g
- Cholesterol: 0.0 mg
- Sodium: 232.8 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 10.1 g
- Protein: 10.3 g
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