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

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

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RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAMANTHA EMMONS

When guaranteeing alternate options to your favourite meals, it’s best to keep away from trying to recreate acquainted flavors, however as an alternative suppose of the dish as a class of its personal. These “pancakes”, made with out cereals containing gluten or milk substances, do exactly that. 

While 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 in the day. We get pleasure from them in a standard stack, coated 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 mixture of coconut and almond flour is simply sufficient to carry the batter collectively, whereas letting eggs be the star. The almond flour gives texture, whereas the coconut flour retains them from getting soggy. Because of the crepe-like consistency, smaller pancakes are simpler to handle whereas cooking. Keep them round 5 inches in diameter. 

Even in case you are not expressly following a gluten-free weight-reduction plan for medical causes, these pancakes are a dish that everybody can get pleasure from. The ease and tastiness of this recipe makes this a unbelievable selection for Mother’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. Combine the 2 with minimal stirring and go away to relaxation for 10 to 25 minutes. 

Heat a nonstick skillet over medium warmth with ½ a teaspoon of oil. Once the oil is sizzling, use a big spoon so as to add the pancake batter to the pan in 5” circles. Cook till the perimeters flip golden brown and small bubbles seem on the pancake. Flip and cook dinner till the middle of the pancake is agency. Approximately 2 minutes on either side. 

Keep pancakes heat in 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 folks.

NUTRITION FACTS (PER SERVING, 3 PANCAKES): 

Calories 310

Protein 15 g

Total fats 18 g

Saturated fats 3.5 g

(*26*) 170 mg

Carbs 26 g

Fiber 6 g

Total sugars 13 g

Added sugars 1 g

Sodium 480 mg


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