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26 Percent of Moms Say They Want Breakfast in Bed. Try Making These Banana Crepe Pancakes for Mother’s Day

RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAMANTHA EMMONS

When making sure options to your favourite meals, it's best to keep away from trying to recreate acquainted flavors, however as a substitute consider the dish as a class of its personal. These “pancakes”, made with out cereals containing gluten or milk substances, just do that. 

Whereas they keep a pancake form and dimension, the egg base provides the pancakes extra of a savory crepe taste—making them a tasty and protein wealthy vessel to wrap round different favourite meals later within the day. We get pleasure from them in a conventional stack, lined with maple syrup for a weekend brunch. And we additionally love them served chilly and wrapped round wholesome fillings like almond butter, seasonal fruit, goat cheese or avocado—a protein wealthy and conveyable snack!

The mix of coconut and almond flour is simply sufficient to carry the batter collectively, whereas letting eggs be the star. The almond flour offers texture, whereas the coconut flour retains them from getting soggy. Due to the crepe-like consistency, smaller pancakes are simpler to handle whereas cooking. Maintain them round 5 inches in diameter. 

Even in case you are not expressly following a gluten-free food regimen for medical causes, these pancakes are a dish that everybody can get pleasure from. The benefit and tastiness of this recipe makes this a unbelievable alternative for Mom’s Day—or perhaps a weekday breakfast. 

INGREDIENTS:

  • 2 tablespoons coconut flour 
  • ⅓ cup almond flour 
  • ½ teaspoon baking soda 
  • ¼ teaspoon salt
  • 3 massive eggs, at room temperature
  • ¼ cup non dairy milk
  • 1 teaspoon vanilla 
  • 2 bananas, one overly ripe for the batter and one ripe to slice on high  
  • 1 teaspoon impartial oil (for cooking)
  • ½ a cup low fats Greek Yogurt
  • ¼ a cup walnuts, toasted and tough chopped 

INSTRUCTIONS: 

Whisk collectively the dry substances in a medium bowl. In a separate bowl combine collectively the moist substances, leaving out the oil. Mix the 2 with minimal stirring and depart to relaxation for 10 to 25 minutes. 

Warmth a nonstick skillet over medium warmth with ½ a teaspoon of oil. As soon as the oil is sizzling, use a big spoon so as to add the pancake batter to the pan in 5” circles. Prepare dinner till the perimeters flip golden brown and small bubbles seem on the pancake. Flip and prepare dinner till the middle of the pancake is agency. Roughly 2 minutes on both sides. 

Maintain pancakes heat within the oven till able to serve. Serve with Greek yogurt, toasted nuts, and a drizzle of maple syrup. 

Makes 10 small pancakes or serves 3 individuals.

NUTRITION FACTS (PER SERVING, 3 PANCAKES): 

Energy 310

Protein 15 g

Whole fats 18 g

Saturated fats 3.5 g

Ldl cholesterol 170 mg

Carbs 26 g

Fiber 6 g

Whole sugars 13 g

Added sugars 1 g

Sodium 480 mg

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