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Ingredientes
- 1 ripe banana
- 2 eggs
- 1/4 cup ground flaxseed
- 1/4 cup coconut milk
- 1/4 cup coconut flakes
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp vanilla extract
- 1/2 cup fresh blueberries
- 1/4 cup pure maple syrup, optional topping
Direcciones
- Use a non-stick griddle over medium heat.
- In a mixing bowl, smashed the ripe banana with a fork.
- Mixed in all of the remaining ingredients and whisked until combined well.
- Spoon 1/4 cup of pancake batter at a time on to the hot griddle and cook for 2-3 minutes. When the tops were beginning to bubble, add a few fresh blueberries to each pancake and flipped using a spatula.
- Flip and cook the pancakes for another 2 minutes then removed them from the pan with the spatula and placed them on a plate, blueberry side up, to cool slightly.
- Serve with maple syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 440g | |
| Calories 1076 | |
| Calories from Fat 705 | 66% |
| Total Fat 79.42g | 99% |
| Saturated Fat 21.77g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 1085mg | 45% |
| Potassium 770mg | 22% |
| Total Carbs 85.42g | 23% |
| Dietary Fiber 4.6g | 15% |
| Sugars 65.61g | 44% |
| Protein 13.9g | 22% |
Evaluaciones
27 de Junio de 2014
Instead of using coconut milk, I use a flavored yogurt. It is a great recipe. J. Gino GenovesiYo he cocinado/probado esta receta1 person likes this review
