Brain-Friendly Banana Pancakes!
Looking for a tasty way to start your day? Try these brain-friendly banana pancakes, loaded with Vitamin E and gluten-free!
Servings: 9 6-8 inch pancakes
- 3 eggs
- 1 banana
- 2 tsp unsweetened shredded coconut
- 3 tbsp almond flour
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 2 tsp coconut oil
- blueberries for topping (optional)
Puree all of the ingredients except for the blueberries in the blender.
Heat oil in frying pan over medium heat. Ladle about 1/4 cup of batter into pan at a time. Flip when bottom gets slightly brown.
Top with some defrosted frozen wild blueberries - gives you some liquid to soak/mop pancakes.
Serving: 3pancakes | Calories: 228kcal | Carbohydrates: 16g | Protein: 9.5g | Fat: 14.7g | Saturated Fat: 5.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 186mg | Sodium: 72.3mg | Potassium: 241mg | Fiber: 3.1g | Sugar: 8.2g | Calcium: 340mg