Banana Blueberry Pancakes

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Banana Blueberry Pancakes might be a recipe you should try. This recipe makes 8 servings with 174 calories, 4g of protein, and 10g of fat each. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Foodista requires cream of tartar, water, blueberries, and coconut flour. 3 people found this recipe to be delicious and satisfying. Not a lot of people really liked this morn meal. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so super. Users who liked this recipe also liked Blueberry Banana Pancakes, Banana Blueberry Pancakes, and Banana Blueberry Pancakes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 whole eggs (or 8 egg yolks if you have a Hystamine or egg white intolerance)

1/2 cup water

1/4 cup liquid coconut oil, butter or ghee (melt solid coconut oil in small sauce pan if needed)

1/3 cup sifted coconut flour + 1 tablespoon

1 teaspoon baking powder or cream of tartar

1/2 teaspoon ground cinnamon

4 mashed bananas (or 3 plantains)

1 cup frozen organic blueberries

Equipment:

whisk

spatula

frying pan

ladle

Cooking instruction summary:

Beat eggs for 1 minute. Add water, oil and flour. Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand. Add baking powder, cinnamon and mashed bananas. Whisk. Gently fold in blueberries with spatula. Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved. Drizzle with maple syrup.

 

Step by step:


1. Beat eggs for 1 minute.

2. Add water, oil and flour.

3. Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.

4. Add baking powder, cinnamon and mashed bananas.

5. Whisk. Gently fold in blueberries with spatula.

6. Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.

7. Drizzle with maple syrup.


Nutrition Information:

Quickview
173 Calories
4g Protein
9g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
173k
9%

Fat
9g
15%

  Saturated Fat
7g
44%

Carbohydrates
19g
7%

  Sugar
9g
11%

Cholesterol
81mg
27%

Sodium
43mg
2%

Get Enough Of These
Protein
4g
9%

Fiber
3g
15%

Vitamin B6
0.26mg
13%

Manganese
0.25mg
13%

Selenium
7µg
11%

Potassium
318mg
9%

Vitamin B2
0.15mg
9%

Vitamin C
6mg
8%

Phosphorus
58mg
6%

Folate
23µg
6%

Vitamin B5
0.56mg
6%

Magnesium
19mg
5%

Iron
0.75mg
4%

Vitamin K
4µg
4%

Copper
0.08mg
4%

Vitamin A
166IU
3%

Vitamin B12
0.2µg
3%

Vitamin D
0.44µg
3%

Zinc
0.41mg
3%

Vitamin E
0.41mg
3%

Vitamin B3
0.49mg
2%

Vitamin B1
0.03mg
2%

Calcium
18mg
2%

covered percent of daily need
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Related Videos:

How to Make Chocolate Chip Banana Walnut Pancakes & Blueberry Pancakes from Scratch! - CookwithApril

 

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Food Trivia

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