I've missed pancakes since I've been told to watch my carbs. When I saw this recipe in Woman's Day magazine, I knew I had to try it. I did substitute peanut butter for the more expensive almond butter. I also added flaxseed meal to add fiber and to make me feel fuller longer. This recipe came out so good. I hope you enjoy it as much as I did.
Total Time: 10 minutes
Yield: 9 pancakes (3 pancakes per serving)
Source: March 2016 Woman's Day magazine
Ingredients:
- 1 large, very ripe banana
- 1/4 cup smooth almond butter (I substituted peanut butter)
- 2 large eggs
- 2 Tbsp ground flaxseed meal (optional)
- syrup, fruit, butter for serving (optional)
Steps:
- Mash the banana and the almond butter well in a medium sized bowl.
- Whisk in the eggs with a fork.
- If using the flaxseed meal, add it now.
- Heat a nonstick skillet over medium heat. It is hot enough when beads of water "dance" on it.
- Add 2 T of batter per pancake to the skillet. Cook until bubbles start to burst around the edges and in the center. This will take about 2 to 3 minutes. Flip over and cook 1 minute more, until the underside is golden brown.
- Transfer the cooked pancakes to a baking sheet, cover with foil, and put in an oven at low temperature to keep warm while you are making the rest of the pancakes (NOTE: I didn't need to do this.)
- Serve with butter, syrup, fruit or enjoy as is.
Nutrition facts (without flaxseed). Per 3 pancakes: 219 calories, 15g fat (2.5g saturated fat), 124 mg cholesterol, 96 mg sodium, 9 g protein, 15g carbs, 3 g fiber.
The flax adds per 3 pancakes: 20 calories, 1.16g fat (0 saturated fat), 0 cholesterol, 1.6 mg sodium, 1.6 g carbs, 0 g sugar, 1g protein.
