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Flourless Pancakes

Posted by on Aug. 18, 2016 at 2:15 AM
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Nutritionally, what I like about these is that they use an egg and nut butter to provide more protein compared to traditional wheat-based pancakes.  And the carbohydrates come from mashed real fruit (banana, pumpkin or sweet potato) rather than a refined grain that lacks fiber and the antioxidants and vitamins and minerals of fruit.

I calculated the nutritionals to be about 350 calories (depends upon how much mashed fruit and nut butter you use and what you top them with) but with about 15+ grams protein and 4+ grams of filling fiber. Unlike wheat pancakes that “scream” for maple syrup and butter, these are great topped with fresh berries.

They’re delicious, super easy to make and will keep you full for hours. Promise.

Ingredientsprotein pancakes

1 small ripe (overripe is better) banana

2 eggs or 4 egg whites

1 Tbsp nut butter

Pinch of cinnamon, if desired.

Drop of vanilla or almond extract, if desired

Instructions:

1. Mash the banana, add the egg and mix well. Stir in nut butter and any spices or extract.

2. Heat a nonstick skillet on medium heat and use some oil or nonstick cooking spray to ensure the pancakes don’t stick. Pour a large spoonful of batter into hot pan and cook until browned on one side (3 minutes or more) flip and brown the other.

(Use patience when cooking these as you need to let the batter really set and firm up before you try to flip them; lower eat for longer works best.)

Makes 2 large or 4-5 silver-dollar pancakes.

by on Aug. 18, 2016 at 2:15 AM
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