ALMOND FLOUR BANANA PANCAKES
Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called Weelicious.com for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.
Provided by Barkparkbarb
Categories Breakfast
Time 20m
Yield 13 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the first five ingredients in a medium sized bowl.
- Whisk the remaining dry ingredients in a seperate bowl.
- Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
- Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
- If heat is too high, the cakes will be too brown once cooked.
- Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
- Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
- These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.
Nutrition Facts : Calories 166.3, Fat 3.9, SaturatedFat 1.3, Cholesterol 140.1, Sodium 570.9, Carbohydrate 24, Fiber 1.2, Sugar 8.4, Protein 8.4
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