Try this Banana Egg Pancake recipe, or contribute your own.
Suggest a better description1.In a small bowl, mix the bananas, eggs, flour, flaxseed, and cinnamon until well combined.
2.Heat a nonstick skillet on medium high. Add the coconut oil and heat until it shimmers, swirling to coat the pan.
3.Using a ΒΌ-cup measuring cup, drop the pancake batter into the pan. Cook for about 4 minutes, until bubbles form in the top, and flip the pancakes. Cook another 2 to 3 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (760g) | ||
Recipe Makes: 1 | ||
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Calories: 1029 | ||
Calories from Fat: 497 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.2g | 74 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 2115mg | 651 % | |
Sodium 706.2mg | 24 % | |
Potassium 1656.9mg | 44 % | |
Total Carbohydrate 70.9g | 21 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 60.2g | ||
Protein 69.3g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1029
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