Nutrition Facts
Super Simple Tanana Pancakes
Serving Size
2 g
Amount per Serving
Calories
266.9
% Daily Value*
Fat
13.3
g
20
%
Saturated Fat
4.2
g
26
%
Cholesterol
279
mg
93
%
Sodium
108
mg
5
%
Carbohydrates
26.3
g
9
%
Fiber
5.2
g
22
%
Sugar
13.5
g
15
%
Protein
12.5
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 2 4-5 small pancakes
Ingredients:
- 1 cup fresh strawberries stems removed
- 3 eggs
- 1 banana
- 1 teaspoon almond butter
- 2 tablespoons flax meal
- 1 teaspoon arrowroot
- 1 teaspoon coconut sugar or maple syrup (optional)
- 1 teaspoon coconut oil
Directions:
- In advance, blend strawberries in a high-speed blender until mixture is a sauce-like consistency. Place sauce in a small serving bowl and set aside. Rinse blender.
- Place all ingredients for pancakes in blender and blend on medium speed for 30 seconds or until mixture is smooth. (Instead of using a blender, you may place ingredients in a bowl and use a handheld mixer.)
- Heat a large ceramic nonstick pan or griddle sprayed with a light coat of coconut oil over medium-low heat.
- Ladle small circles of batter onto the heated pan, about 3 inches in diameter (about the size of an average can top). If you make them too large they will burn and be difficult to turn. Watch closely, as they cook quickly, usually about 30 to 45 seconds per side.
- Plate pancakes and spoon a small amount of strawberry sauce over the top.
Notes:
Makes about 8-10 small pancakes.
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