Banana Pancakes

By Nitaj3

Ingredients

• INGREDIENTS: Makes six 4″ pancakes, each contains:
• 1 1 1 T. unsalted butter, melted
• 2 2 2 beaten eggs
• 1 1 1 T. cream
• 1 1 1 banana, mashed (3/4 cup)
• 1 1 1 pkt. stevia or Splenda
• 1/2 1/2 1/2 c. flax meal
• 2 2 2 T. almond flour
• 2 2 2 tsp. coconut flour
• 1 1 1 tsp. baking powder
• 1/4 1/4 1/4 tsp. cinnamon
• to 1st to to size you like while still loose. When 1st side is brown, slide spatula quickly under each and flip to brown second side. These will puff up nicely. Serve hot with butter and your favorite sugar-free maple syrup (I use Cary’s).
• 132.3 132.3 132.3 calories
• 9.52 9.52 9.52 g fat
• 8.78 8.78 3.88 4.9 carbs, 3.88 g fiber, 4.9 NET CARBS
• 4.87 4.87 4.87 g protein
• 91.7 91.7 91.7 mg sodium
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Preparation

Step 1

DIRECTIONS: Melt butter in a medium microwavable bowl. Add mashed banana and beat in the eggs. Add cream and stir well. Measure and add in all dry ingredients. Stir well to a smooth batter. If batter is too thick, add a tiny bit of water, but mine did not require this. Preheat griddle and lightly grease. Using a ¼ c. measuring cup, dip ¼ c. batter onto hot, greased griddle into 6 pancakes, spreading batter out to size you like while still loose. When 1st side is brown, slide spatula quickly under each and flip to brown second side. These will puff up nicely. Serve hot with butter and your favorite sugar-free maple syrup (I use Cary’s).

NUTRITIONAL INGREDIENTS: Makes six 4″ pancakes, each contains:

132.3 calories

9.52 g fat

8.78 g carbs, 3.88 g fiber, 4.9 NET CARBS

4.87 g protein

91.7 mg sodium

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