PREPARATION TIME: 15minutes – Makes 10-12 pancakes about 3 inches each
2 whole eggs
½ teaspoon vanilla
½ teaspoon ground cinnamon
10-15 roasted whole or chopped almonds
In the food processor, mix the banana, eggs vanilla and cinnamon, on high speed until mixture turns frothy. Add the nuts and pulse until chopped.
Place the batter, in 3 inch rounds, in a hot, buttered griddle over medium heat 270°F (132°C) and cook until the pancakes cook through. Flip, with a flexible (pancake) turner and brown slightly on the other side. Note: 270°F (132°C) for darker crispier pancakes, 240°F (116°C) for lighter pancakes.
To serve, top with honey, or any number of other toppings.
NUTRITION FACTS Amount Per Serving (1 Pancake without toppings): 25.2 Calories – 1.4 g Fat (.04 g Saturated Fat; Polyunsaturated fat 0.3 g; Monounsaturated fat .6 g; Trans-fat 0 g); Cholesterol 36.8 mg; Sodium 19.1 mg; Potassium 43 mg; Total Carbohydrate 1.9 g; (Dietary fiber .02 g; Sugars 1 g); Protein 1.3 g;
Vitamin A 1.5%; Vitamin B-12 2.1%; Vitamin B-6 3.1%; Vitamin C 1.2%; Vitamin D 0.9%; Calcium 0.6%; Copper 0.9%; Folate 1.6%; Iron 1.2%; Manganese 0.9%; Niacin 0.3%; Pantothenic Acid 1.7%; Phosphorus 2.1%; Riboflavin 3.3%; Selenium 4.6%; Thiamin 0.7%; Zinc 0.8%
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