Banana Blueberry Pancakes
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Banana Blueberry Pancakes might be a recipe you should try. This recipe makes 8 servings with 174 calories, 4g of protein, and 10g of fat each. For 56 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Foodista requires cream of tartar, water, blueberries, and coconut flour. 3 people found this recipe to be delicious and satisfying. Not a lot of people really liked this morn meal. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so super. Users who liked this recipe also liked Blueberry Banana Pancakes, Banana Blueberry Pancakes, and Banana Blueberry Pancakes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 whole eggs (or 8 egg yolks if you have a Hystamine or egg white intolerance)
1/2 cup water
1/4 cup liquid coconut oil, butter or ghee (melt solid coconut oil in small sauce pan if needed)
1/3 cup sifted coconut flour + 1 tablespoon
1 teaspoon baking powder or cream of tartar
1/2 teaspoon ground cinnamon
4 mashed bananas (or 3 plantains)
1 cup frozen organic blueberries
Equipment:
whisk
spatula
frying pan
ladle
Cooking instruction summary:
Beat eggs for 1 minute. Add water, oil and flour. Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand. Add baking powder, cinnamon and mashed bananas. Whisk. Gently fold in blueberries with spatula. Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved. Drizzle with maple syrup.
Step by step:
1. Beat eggs for 1 minute.
2. Add water, oil and flour.
3. Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.
4. Add baking powder, cinnamon and mashed bananas.
5. Whisk. Gently fold in blueberries with spatula.
6. Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.
7. Drizzle with maple syrup.
Nutrition Information:
covered percent of daily need
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