Low-carb Almond Flour Banana Pancakes
Eggs are rich in high-quality protein, while bananas contain an array of powerful minerals including magnesium, phosphorus and potassium.
Vary the toppings as you like - use raspberries, strawberries, grapes or even watermelon. You can also add a pinch of cinnamon to the dough to add variety to the pancakes.
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 223 mg |
Ingredients
- Ingredients
- 4 ozs Banana (1 large banana)
- 5 Tbsps Almond flour
- 2 eggs
- 1 tsp cream of tartar
- 2 tsps Canola oil
- 2 ozs Blackberry
- 4 ozs Yogurt (3.5% fat)
- mint
Preparation steps
Mix the banana, almond flour, eggs, and baking powder in a blender to a make smooth, lump-free mixture.
Heat a little oil in a pan and add 1 tablespoon of batter for each pancake. Depending on how big you like your pancakes, the batter is enough for up to 10 small pancakes. Cook on medium heat for 3-4 minutes on both sides until golden brown and degrease on a kitchen towel. Wash and dry the blackberries. Serve pancakes with yogurt, blackberries, and mint.