Beth's Banana Coconut Pancakes

Beth's Banana Coconut Pancakes
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Beth's Banana Coconut Pancakes calories by ingredient
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Introduction

I had the remains of the very fattening biscuit mix recipe laying around and decided to put a little spin on it to try and make it a little more healthy. It worked, relatively speaking. This mix is meant to made with Crisco, I used coconut oil... And has a very high fat content. I diluted it using bananas and coconut flour, but it's still a very calorie dense option. On the plus side: I could only eat half of a pancake because of how dense they are! I had the remains of the very fattening biscuit mix recipe laying around and decided to put a little spin on it to try and make it a little more healthy. It worked, relatively speaking. This mix is meant to made with Crisco, I used coconut oil... And has a very high fat content. I diluted it using bananas and coconut flour, but it's still a very calorie dense option. On the plus side: I could only eat half of a pancake because of how dense they are!
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 Original
    2 medium (7" to 7-7/8") Banana, frozen& thawed
    2 large Egg, fresh, whole, raw
    4 tbsp Coconut flour

Directions

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.

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