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Will Dickey
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3mediumripe bananas, divided1 ½cupsalmond flour2large eggs2tablespoonshoney2teaspoonsvanilla extract¼teaspoonsalt⅛teaspoonground nutmeg1tablespoonunsalted butter, dividedMaple syrup (optional)
Cook Mode(Keep screen awake)
Ingredients
3mediumripe bananas, divided
1 ½cupsalmond flour
2large eggs
2tablespoonshoney
2teaspoonsvanilla extract
¼teaspoonsalt
⅛teaspoonground nutmeg
1tablespoonunsalted butter, divided
Maple syrup (optional)
DirectionsPlace 2 bananas in a large bowl; mash with a fork until smooth. Add almond flour; stir until combined. Add eggs, honey, vanilla, salt and nutmeg; stir until combined.Will DickeyGrease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts. Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes. Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.Will DickeyThinly slice the remaining 1 banana. Top the pancakes with banana slices and drizzle with maple syrup, if desired.Originally appeared: EatingWell.com, July 2022
Directions
Place 2 bananas in a large bowl; mash with a fork until smooth. Add almond flour; stir until combined. Add eggs, honey, vanilla, salt and nutmeg; stir until combined.Will DickeyGrease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts. Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes. Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.Will DickeyThinly slice the remaining 1 banana. Top the pancakes with banana slices and drizzle with maple syrup, if desired.
Place 2 bananas in a large bowl; mash with a fork until smooth. Add almond flour; stir until combined. Add eggs, honey, vanilla, salt and nutmeg; stir until combined.
Grease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts. Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes. Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.
Thinly slice the remaining 1 banana. Top the pancakes with banana slices and drizzle with maple syrup, if desired.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)448Calories30gFat38gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
