Gluten Free Banana Protein Pancakes
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 279.4
- Total Fat: 10.7 g
- Cholesterol: 372.0 mg
- Sodium: 143.6 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 6.1 g
- Protein: 14.9 g
IntroductionA unique twist on typical pancakes. Safe for gluten-free, or paleo diets. I love this post-workout - good potassium and protein! A unique twist on typical pancakes. Safe for gluten-free, or paleo diets. I love this post-workout - good potassium and protein!
1 medium Banana, thawed from frozen
2 large Egg
1 Tbsp Coconut Flour
I have not tried this with a fresh banana, I always use a frozen one after thawing.
You can omit the coconut flour, and the batter will be more crepe-like. Still tasty! Just thinner.
I never have needed to add oil or butter to the skillet, so hopefully you won't, either! Cook slowly if using coconut flour, as the pancake is thicker and can easily brown on the outside before getting thoroughly cooked inside.
Great with almond or peanut butter and cinnamon, or some fruit and honey drizzle!
2. Add the eggs and coconut flour. Stir till mixed.
3. Heat skillet on low and scoop approx 1/4 cup batter onto the skillet
4. Cook low heat to cook through without burning
Serving Size: makes 4 4" cakes
Number of Servings: 1
Recipe submitted by SparkPeople user QUESTINGKATE.
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